Eggs Chantilly

Name: Eggs Chantilly
Cuisine: France
Ingredients: eggs; 1 volume fresh pea purée; 0.25 volume whipped cream; puff pastry cases; Mousseline sauce

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
1 volume fresh pea purée
0.25 volume whipped cream
puff pastry cases
Mousseline sauce

Instructions

Prepare puff pastry cases (croustades) as you would for Bouchées (small filled pastry shells).
Combine the fresh pea purée with firmly whipped cream, using one-quarter the volume of purée in cream. Fill the pastry cases with this mixture.
Poach or soft-boil (mollets) the eggs. Arrange the eggs on top of the filled pastry cases and coat them with Mousseline sauce (a béchamel-based sauce enriched with butter and egg whites).