Œufs à la Turque (Eggs sur le Plat with Chicken Livers in Tomatoed Demi-glace)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- chicken livers
- butter
- thick tomatoed sauce Demi-glace
Instructions
- Cook the eggs sur le plat as usual.
- Sauté the diced chicken livers in butter and bind them with a thick tomatoed sauce Demi-glace.
- After the eggs are cooked, arrange a bouquet of the livers on each side of the yolks.
- Surround with a ribbon of the same sauce.