Eggs Argenteuil

Name: Eggs Argenteuil
Cuisine: France
Ingredients: 6 eggs (poached or soft-boiled); 6 spears white Argenteuil asparagus; 6 tartlet shells pastry cases (croûtes de tartelettes); 6 servings asparagus tips, blanched and stewed in butter; 1 batch cream sauce (sauce Crème) with green asparagus purée

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

6 eggs (poached or soft-boiled)
6 spears white Argenteuil asparagus
6 tartlet shells pastry cases (croûtes de tartelettes)
6 servings asparagus tips, blanched and stewed in butter
1 batch cream sauce (sauce Crème) with green asparagus purée

Instructions

Prepare tartlet shells and fill them with blanched and buttered asparagus tips (pointes d'asperges). Arrange 6 white Argenteuil asparagus spears radially on each tartlet, allowing the tips to project above the rim of the pastry.
Place a poached or soft-boiled egg (Œuf poché ou mollet) on each tartlet. Coat the eggs with cream sauce (sauce Crème) enriched with half its volume of green asparagus purée, napping them evenly.