Œufs à la Palermitaine (Moulded Eggs with Truffle and Tongue on Macaroni Tartlets)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- butter
- truffle
- red tongue
- tartlet crusts
- macaroni à la crème
Instructions
- Butter baba moulds and set a slice of truffle in the bottom of each.
- Sprinkle the sides with finely chopped bright red tongue and put the moulds for a moment on ice.
- Break an egg into each mould and poach.
- Turn each egg out onto a tartlet crust filled with macaroni à la crème.