Eggs à la Soubise

Ingredients

• eggs
• Soubise purée (onion purée béchamel)
• veal jus
• glace de viande (meat glaze)
• tartlet shells (croûtes)

Instructions

1. This recipe presents two preparations of eggs à la Soubise:
2. POACHED OR SOFT-BOILED (Pochés ou Mollets): Fill tartlet shells (croûtes) with Soubise purée (onion purée béchamel). Coat the poached or soft-boiled eggs with thickened veal jus and arrange them on the garnished tartlet shells.
3. IN COCOTTE (Cocotte dishes): Coat the bottom and sides of the cocotte dishes with very firm Soubise purée. Break eggs directly into the cocottes and poach them. Ring the egg yolks with a line of meat glaze (glace de viande).