Œufs à la Parisienne (Eggs en Cocotte with Chicken Forcemeat, Tongue and Truffle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- chicken forcemeat
- tongue
- sauce Demi-glace
Instructions
- Chop tongue, mushrooms and truffles in equal parts and add them to the chicken forcemeat, using their weight equal to that of the forcemeat.
- Line the bottom and sides of the cocottes with a layer of this forcemeat.
- Break an egg into each and poach as usual.
- Surround with a ribbon of sauce Demi-glace.