Eggs à la Turque
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- poultry livers
- demi-glace (rich brown sauce) with tomato
- butter
Instructions
- Cook the eggs in the ordinary manner on a serving plate. Once cooked, arrange a bouquet of poultry livers that have been cut into small dice and sautéed in butter on each side of the egg yolks. Bind the livers with a concentrated demi-glace tomatée (demi-glace with tomato). Encircle the entire dish with a cordon of the same sauce.