Eggs Carignan

Name: Eggs Carignan
Cuisine: France
Ingredients: Eggs; Poultry forcemeat with crayfish butter (farce de volaille au Beurre d'écrevisse); Toast; Chateaubriand sauce

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

Eggs
Poultry forcemeat with crayfish butter (farce de volaille au Beurre d'écrevisse)
Toast
Chateaubriand sauce

Instructions

Line elongated shell-shaped madeleine molds with a thin layer of poultry forcemeat seasoned with crayfish butter (farce de volaille au Beurre d'écrevisse). Crack eggs carefully into these shells and poach them gently. Unmold onto toast cut to match the mold's shape. Arrange on the plate and coat with Chateaubriand sauce (napper).