Eggs Printanière (Molded)

Name: Eggs Printanière (Molded)
Cuisine: France
Ingredients: Hexagonal molds; Eggs; 100 grams Beurre printanier (spring butter with vegetables); 500 ml Crème sauce (light cream sauce finished with butter); Small toasts

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Hexagonal molds
Eggs
100 grams Beurre printanier (spring butter with vegetables)
500 ml Crème sauce (light cream sauce finished with butter)
Small toasts

Instructions

Butter the hexagonal molds well. Break the eggs into them and poach as usual. Unmold the eggs onto small toasts fried in butter. Coat the eggs with a light cream sauce (sauce Crème légère) finished with spring butter (beurre printanier) — using 100 grams of the spring butter per 500 milliliters of sauce.