Œufs à la Montargis (Fried Eggs on Tartlets with Chicken Liver and Tongue)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet crusts
- chicken livers
- butter
- tongue (in julienne
- mushrooms
- sauce Béchamel
- glace de viande
- sauce Mornay (half a spoonful
- grated Parmesan
Instructions
- Cut the chicken livers into julienne and sauté them in butter.
- Mix them with a julienne of tongue and of mushrooms, bind with sauce Béchamel and sharpen with a dash of glace de viande.
- Fill the tartlet crusts with this mixture.
- Coat each tartlet with half a spoonful of sauce Mornay, sprinkle with grated Parmesan and glaze.
- Cook the eggs in the pan and cut them out with a plain round cutter.
- Set an egg on each tartlet and place a round slice of good red tongue on each yolk.