Œufs à la Chantilly (Poached Eggs on Pea Purée with Whipped Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- purée of fresh peas
- well-firm whipped cream — a quarter of the volume of the purée
- puff-pastry croustades
- sauce Mousseline
Instructions
- Make a purée of fresh peas and add to it a quarter of its volume of well-firm whipped cream.
- Fill puff-pastry croustades, prepared as for the Bouchées, with the purée.
- Set the poached or mollet eggs on top and mask them with sauce Mousseline.