Œufs à la Hollandaise (Eggs with Smoked Salmon and Sauce Hollandaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet cases
- smoked salmon
- sauce Béchamel
- sauce Hollandaise
Instructions
- Fill tartlet cases with a purée of smoked salmon, or with a salpicon of smoked salmon bound with sauce Béchamel.
- Coat the eggs well with sauce à la Hollandaise.
- Set them on the garnished cases.