Œufs à la Carignan (Moulded Eggs on Chicken Forcemeat with Beurre d'Écrevisse)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- chicken forcemeat with Beurre d'écrevisse
- toasts cut to the shape of the mould
- sauce Chateaubriand
Instructions
- Line elongated shell-shaped madeleine moulds with a layer of chicken forcemeat worked with Beurre d'écrevisse.
- Break an egg into each lined mould and poach carefully.
- Turn out onto toasts cut to the shape of the mould.
- Arrange and coat with sauce Chateaubriand.