Œufs à la Vaucourt (Eggs sur le Plat on Duchesse Potato with Scrambled Egg, Asparagus and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- butter
- appareil à pomme Duchesse
- scrambled eggs with asparagus tips and truffles
- truffle
Instructions
- Butter a dish. With a piping bag fitted with a large fluted tube, pipe appareil à pomme Duchesse onto it as a border, a rosette, or rings joined into a crown.
- Gild the piped potato and colour it in the oven.
- Fill the base of the rings, rosette or border with the scrambled-egg preparation with asparagus tips and truffles, kept very soft.
- Break the eggs onto this preparation and cook them au miroir, standing the dish on a sauteuse filled with cold water so the eggs do not cook too much underneath.
- Place a small fluted round of truffle on each yolk.