Eggs Palermitan Style (Molded)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- truffle
- baba molds
- tongue, red
- tartlet shells
- macaroni
Instructions
- Decorate the bottom of each buttered baba mold (moule à baba) with a thin slice of truffle. Coat the sides of the molds with finely minced bright red tongue, then chill the molds briefly on ice.
- Crack the eggs into the prepared molds and poach them gently.
- Unmold each poached egg onto a tartlet shell (croûte de tartelette) filled with macaroni à la crème (macaroni bound with cream sauce).