Eggs Flora
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 part velouté de volaille (chicken velouté sauce)
- 1 part sauce Tomate (tomato sauce)
- 1 pinch parsley, chopped
- 1 pinch truffle, chopped
- feuilletés (puff pastry shells)
Instructions
- Poach or soft-boil the eggs. Arrange them on puff pastry shells (feuilletés) shaped as desired. Coat the eggs with equal parts velouté de volaille and sauce Tomate. Scatter a pinch of chopped parsley over the tomato sauce side and a pinch of chopped truffle over the velouté side.