Œufs à la Châtelaine (Poached Eggs on Chestnuts)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- chestnuts cooked in Consommé
- pale meat glaze (glace de viande blonde)
- butter
- tartlet crusts
- chicken Velouté
- purée Soubise — a quarter of the Velouté
Instructions
- Cook chestnuts in Consommé, crush them, and bind them with pale meat glaze strongly enriched with butter.
- Fill tartlet crusts with the chestnuts.
- Set the poached or mollet eggs on top.
- Coat with chicken Velouté to which a quarter of purée Soubise has been added.