Œufs à la Châtillon (Scrambled Eggs with Mushrooms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- raw mushrooms
- butter
- chopped parsley
- meat glaze
- very small puff-pastry crescents
Instructions
- Arrange the scrambled eggs in a timbale.
- Toss raw sliced mushrooms in butter and set them as a fine bouquet in the centre.
- Place a pinch of chopped parsley on the bouquet.
- Surround the bouquet with a cord of meat glaze.
- Complete with a border of very small puff-pastry crescents, baked blind.