Œufs à la Stanley (Poached Eggs on Curried Rice Soubise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet crusts
- rice Soubise
- curry
- sauce Suprême
Instructions
- Season a rice Soubise with curry and fill the tartlet crusts with it.
- Coat the eggs with sauce Suprême flavoured with curry.
- Arrange the eggs on the crusts.