Œufs à la Capucine (Cold Eggs Capucine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- poached eggs
- white sauce Chaud-froid
- very fine truffle purée
- jelly
- white jelly
- cold truffled brandade of salt cod
Instructions
- Dry the poached eggs well.
- Cover each egg lengthwise, half with white sauce Chaud-froid and half with very fine truffle purée bound with jelly.
- Glaze them with white jelly.
- Set a small pyramid of cold truffled brandade of salt cod on a round dish.
- Range the eggs upright around the pyramid.