Lapwing Eggs à la Moderne (Cold)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lapwing eggs
- jelly
- macédoine of vegetables
- Mayonnaise
Instructions
- Line dariole moulds with jelly and line them in fine chartreuse fashion.
- Place an egg in each mould, head downwards.
- Finish filling with jelly and let it set.
- Unmould them.
- Bind a macédoine of vegetables with Mayonnaise and set it in a dome on the dish.
- Arrange the eggs in a crown around it.