Lapwing Eggs Christiana

Name: Lapwing Eggs Christiana
Cuisine: France
Ingredients: lapwing eggs; duchess potato mixture (pommes duchesse); 1 quarter foie gras purée; demi-glace (veal-reduction sauce); truffle, minced

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

lapwing eggs
duchess potato mixture (pommes duchesse)
1 quarter foie gras purée
demi-glace (veal-reduction sauce)
truffle, minced

Instructions

Hard-cook the lapwing eggs (following the egg-cooking instructions in the Eggs chapter) and shell them. Prepare small nests in advance using duchess potato mixture (pommes duchesse), piped with a large fluted nozzle, then glazed and browned thoroughly in the oven.
Arrange the nests in a crown on the serving dish. Stand one hard-cooked lapwing egg upright in each nest. Coat the eggs with demi-glace sauce enriched with one quarter foie gras purée. Dust with minced truffle, taking care to leave the nests completely intact.