Œufs à l'Archiduc (Eggs Archduke)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- eggs
- chicken livers
- truffles
- butter
- Cognac
- tartlet cases
- sauce Hongroise
Instructions
- Sauté the finely escaloped chicken livers in butter together with a quarter of their weight of truffles.
- Deglaze the pan with Cognac.
- Fill the tartlet cases with this mixture.
- Coat the eggs with sauce Hongroise and set one on each tartlet.