Œufs Toussenel (Poached Eggs with Game Coulis and Chestnut Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- coulis of feathered game
- chestnut purée
- chopped truffle
- croquettes of feathered game
Instructions
- Add a fifth of chestnut purée to a coulis of feathered game.
- Coat the eggs with the sauce and sprinkle them with chopped truffle.
- Set each egg on a croquette of feathered game.