Eggs Polignac

Name: Eggs Polignac
Cuisine: France
Ingredients: eggs; butter; truffle; salt and pepper; Maître-d'hôtel butter (beurre à la maître-d'hôtel); a little meat glaze (glace de viande); small toasts; white aspic (gelée blanche); croûtons in aspic (croûtons en gelée)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
butter
truffle
salt and pepper
Maître-d'hôtel butter (beurre à la maître-d'hôtel)
a little meat glaze (glace de viande)
small toasts
white aspic (gelée blanche)
croûtons in aspic (croûtons en gelée)

Instructions

MOLDED (HOT) VERSION:
Generously butter baba molds. Decorate the bottom of each mold with a large slice of truffle. Crack an egg into each mold, season with salt and pepper, and poach in the usual manner (in simmering salted water).
Unmold each egg onto a small toast. Arrange in a circle on the serving plate. Nap (coat) with Maître-d'hôtel butter (beurre à la maître-d'hôtel) that has been dissolved and enriched with a little melted meat glaze (glace de viande).
COLD VERSION:
Prepare the eggs as above; allow them to cool. Place them en Belle-vue (in aspic with vegetables arranged in an attractive pattern) in larger molds, using white aspic (gelée blanche). Unmold at the moment of service and border the plate with croûtons en gelée (aspic-bound croûtons) lightly colored.