Œufs à la Cardinal (Eggs Cardinal, with Lobster)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet cases
- lobster
- sauce Béchamel
- sauce Cardinal
- lobster coral
Instructions
- Cut lobster into a salpicon and bind it with sauce Béchamel.
- Fill the tartlet cases with it.
- Coat the eggs with sauce Cardinal and set one on each case.
- Scatter over the sauce either chopped coral or separated lobster eggs.