Lapwing Eggs à la Royale (Hot)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lapwing eggs
- chicken purée
- eggs
- light mushroom purée
- truffle
Instructions
- Bind chicken purée with eggs, mould it as tartlets and poach them — as many as there are lapwing eggs.
- Unmould them and arrange them in a circle.
- Take out the centre to about halfway.
- Stand a soft-cooked, shelled egg in each.
- Coat the eggs with a light mushroom purée.
- Sprinkle with chopped truffle.