Eggs Niçoise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Potatoes
- Green beans
- Eggs
- Tomato fondue
- Veal juice (jus de veau) or stock
- Tartlet shells
- Raw tomato
- Mayonnaise
Instructions
- HOT PREPARATION:
- Turn the potatoes into the shape of an artichoke base. Cook them in butter as you would Château potatoes. Garnish with green beans cut into small dice and bound with butter.
- Dress the poached or soft-boiled eggs on top of the potatoes. Place a small bouquet of tomato fondue (a light reduction of stewed tomatoes) on each egg. Surround with a cordon of veal juice lié (lightly bound with a liaison or roux).
- COLD PREPARATION:
- Line the medaillon-shaped tartlet shells with: green beans, potatoes cooked in water, raw peeled tomato flesh — all cut into small regular dice.
- Dress a poached egg on top of each tartlet, masked with Mayonnaise to which one-fifth raw tomato purée has been added.