Œufs Régina (Poached Eggs on Sole and Shrimp Tartlets, Sauce Normande)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet crusts
- poached sole fillets
- shrimp tails
- mushrooms
- sauce Crevettes
- sauce Normande
- truffles
Instructions
- Cut the poached sole fillets, shrimp tails and mushrooms into a salpicon and bind it with sauce Crevettes.
- Fill the tartlet crusts with the salpicon.
- Coat the eggs with sauce Normande and scatter a fine short julienne of truffles over each.
- Arrange the eggs on the garnished crusts.