Eggs Mogador
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- Marquise potato ring apparatus
- 150 grams foie gras butter
- 500 milliliters béchamel sauce (mother sauce)
- scarlet tongue
- truffle
- butter
Instructions
- Prepare a buttered dish. Using a large fluted nozzle (grosse douille cannelée), pipe rings of Marquise potato apparatus onto the dish. Arrange the rings either placed against one another in a crown, or radiating outward in a rosette pattern from the center of the dish.
- Brown the potato rings vigorously in the oven until well colored.
- Warm the béchamel sauce (mother sauce) and whisk in the foie gras butter (150 grams per 500 milliliters of sauce). Coat the potato rings with this enriched béchamel.
- Place a poached or soft-boiled egg in the center of each potato ring. Top each egg with a thin round of bright scarlet tongue, and crown it with a thin blade of glazed truffle at its center.