Eggs Comtesse
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet shells (croûtes de tartelettes)
- white asparagus purée
- sauce Allemande (German sauce)
- black truffle
Instructions
- Prepare tartlet shells
- Fill them with white asparagus purée
- Arrange the poached or soft-boiled eggs on top
- Coat the eggs with sauce Allemande
- Dust with finely minced black truffle