Eggs in Veal Jus
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- butter
- veal jus (reduced cooking stock)
Instructions
- Crack the eggs into well-buttered cocottes (individual ceramic baking dishes). Poach them in the usual manner.
- At the moment of serving, surround the yolks with a thin ring of reduced veal jus (jus de veau réduit).