Œufs Maintenon (Eggs on Soubise Tartlets Glazed with Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Tartlet crusts
- Soubise à la Béchamel
- Eggs
- Sauce Mornay
- Grated Gruyère
- Meat glaze (glace de viande)
Instructions
- Garnish the tartlet crusts with fairly thick Soubise à la Béchamel.
- Coat the poached or soft-boiled eggs with sauce Mornay and sprinkle them with grated Gruyère.
- Set the eggs on the crusts with a palette knife and glaze briskly.
- At the moment of serving, surround with a ribbon of meat glaze.