Eggs Hollandaise (Poached or Soft-Boiled)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet shells (croûtes de tartelettes)
- smoked salmon purée
- smoked salmon salpicon
- béchamel sauce (sauce Béchamel)
- hollandaise sauce (sauce à la Hollandaise)
Instructions
- Fill tartlet shells with either a purée of smoked salmon or a salpicon (diced preparation) of smoked salmon bound with béchamel sauce (sauce Béchamel). Arrange the poached or soft-boiled eggs on top and coat them generously with hollandaise sauce (sauce à la Hollandaise).