Scrambled Eggs Marivaux

Name: Scrambled Eggs Marivaux
Cuisine: France
Ingredients: eggs; 40 grams truffle purée; 1 large mushroom, turned; meat glaze (glace de viande); white mushroom slices

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
40 grams truffle purée
1 large mushroom, turned
meat glaze (glace de viande)
white mushroom slices

Instructions

Prepare scrambled eggs using the standard method, incorporating 40 grams of truffle purée into the mixture. Mound the eggs in a timbale (drum-shaped mold or serving vessel). At the center, place a large turned mushroom surrounded by a fine thread of meat glaze (glace de viande). Complete the presentation with a border of beautiful, very white mushroom slices.