Eggs Boitelle
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Rice cakes
- Eggs
- Sautéed mushrooms
- Oval toast
- 2 spoonfuls Mushroom essence
- 50 grams Butter
- a few drops Lemon juice
Instructions
- Butter the rice cakes well. Layer with sautéed raw mushrooms. Break the eggs into the cakes and poach them.
- Unmould the poached eggs onto oval toasts that have been fried in butter.
- Prepare the sauce: reduce the mushroom essence by half. Mount it au beurre (whisk in the butter) with 50 grams of butter. Finish with a few drops of lemon juice.
- Nap (coat) the eggs with this sauce and serve.