Œufs Maupassant (Cold Poached Eggs Coated with Red Sauce Matelote in Jelly)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- Poached eggs
- Red sauce Matelote
- Fish jelly
- Pink fish jelly
Instructions
- Drain and trim the poached eggs well.
- Add fish jelly to the red sauce Matelote and coat the eggs with it.
- Glaze with jelly.
- Arrange the eggs in a crown with chopped fish jelly in the middle.
- Border the dish with fine croûtons of pink fish jelly.