Eggs Châtelaine (Poached or Soft-Boiled)

Ingredients

• Eggs
• Tartlet shells (croûtes de tartelettes)
• Chestnuts (marrons)
• Glace de viande blonde (light meat glaze)
• 1/4 part Soubise purée (onion purée)
• Velouté de volaille (chicken velouté)
• Butter

Instructions

1. Prepare the tartlet shells by filling each with chestnut pieces that have been cooked in consommé and lightly crushed. Bind these chestnuts with a blonde glace de viande (light meat glaze) that has been enriched with butter.
2. Prepare the eggs by poaching or soft-boiling them as preferred. Nap (coat) each egg with a velouté de volaille (chicken velouté) that has been enriched with one-quarter of its volume in Soubise purée (onion purée).
3. Arrange the sauced eggs on top of the prepared tartlet shells and serve.