Œufs Argenteuil (Eggs with Argenteuil Asparagus)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Poached or soft-boiled:
- eggs
- tartlet cases
- asparagus tips
- butter
- 6 stalks of white Argenteuil asparagus
- sauce Crème
- green asparagus purée
- Scrambled:
- scrambled eggs
- 2 spoonfuls white Argenteuil asparagus tips
- butter
- extra asparagus tips for the bouquet
- Cold:
- soft-boiled eggs
- white sauce Chaud-froid
- Argenteuil asparagus purée
- Argenteuil asparagus tips for the salad
- potatoes boiled in water
Instructions
- Poached or soft-boiled: blanch asparagus tips and stew them in butter, then fill the tartlet cases with them.
- Lay 6 stalks of white Argenteuil asparagus on each tartlet like the spokes of a wheel, with the tips projecting beyond the case.
- Add to sauce Crème half its quantity of green asparagus purée, coat an egg with it and set one on each tartlet.
- Scrambled: heat 2 spoonfuls of white Argenteuil asparagus tips in butter and mix them into the scrambled eggs.
- Dish the scrambled eggs in a timbale and plant a bouquet of the same tips in the middle.
- Cold: add a good third of Argenteuil asparagus purée to a white sauce Chaud-froid and coat thoroughly cold soft-boiled eggs with it.
- Boil potatoes in water, cut them into thin rounds with a column cutter the size of a ten-centime piece.
- Set a salad of Argenteuil asparagus tips on a round dish, frame it with a turban of the potato rounds, and range the eggs in a rosette around the salad.