Eggs Chartres
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- veal jus with tarragon
- bread
- tarragon leaves
- white aspic jelly
- tarragon butter
- chopped aspic jelly
Instructions
- This recipe presents two preparations of eggs Chartres.
- HOT PREPARATION:
- Poach or soft-boil (mollets) the eggs. Arrange them on fried bread toasts. Coat each egg with tarragon-infused veal jus (jus de veau à l'estragon), thickened in the classical manner (lié comme de coutume). Decorate each egg with a star of blanched tarragon leaves.
- COLD PREPARATION:
- Line half-egg-shaped molds with white aspic jelly (gelée blanche, a translucent savory gelatin). Decorate the inside of each mold with blanched tarragon leaves. Place a poached egg in the center of each mold. Fill the remaining space with more aspic jelly. Unmold at serving time. Arrange the unmolded eggs in a crown formation. Fill the center with chopped aspic jelly (gelée hachée). Border the platter with very firm tarragon butter (Beurre d'estragon très ferme) — the term croûtonner here refers to piped or shaped butter elements forming the edge.