Œufs Héloïse (Eggs with Sauce Allemande and Salpicon)

Name: Œufs Héloïse (Eggs with Sauce Allemande and Salpicon)
Cuisine: France
Ingredients: eggs; sauce Allemande; essence of mushrooms; white of chicken; scarlet tongue; truffle; butter; fried croûtons; tomato purée

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
sauce Allemande
essence of mushrooms
white of chicken
scarlet tongue
truffle
butter
fried croûtons
tomato purée

Instructions

Flavour sauce Allemande with essence of mushrooms and butter it well.
Add a fine salpicon of white of chicken, scarlet tongue and truffle.
Coat the eggs with the sauce and set them on rather large fried croûtons.
Glaze briskly.
On taking the dish from the oven, pipe a small line of very reduced tomato purée round each egg, with a cornet or a bag fitted with a small plain tube.