Œufs à la Sultane (Scrambled Eggs with Beurre de Pistaches in Potato Croustades)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- ordinary scrambled egg mixture
- 30 grammes Beurre de pistaches
- pomme Duchesse
- egg and breadcrumbs
- fat
Instructions
- Mould pomme Duchesse in large-ribbed brioche moulds and turn it out.
- Crumb the shapes lightly à l'anglaise, fry them, and hollow them out into croustades.
- Finish an ordinary scrambled egg mixture with 30 grammes of Beurre de pistaches.
- Arrange the eggs in the croustades.