Œufs à la Reine (Eggs with Chicken Breast and Sauce Suprême, in Five Treatments)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- For the eggs sur le plat:
- eggs
- small thin galettes of pomme Duchesse
- hashed chicken breast
- sauce Suprême
- For the poached or soft-boiled eggs:
- eggs
- tartlet crusts
- stiff chicken purée
- sauce Suprême with chicken essence
- For the moulded eggs:
- eggs
- butter
- chicken breast
- truffle
- chicken forcemeat
- sauce Suprême
- For the eggs en cocotte:
- eggs
- chicken breast
- stiff Velouté
- sauce Suprême
- For the cold eggs:
- soft-boiled eggs
- small brioches à tête baked in moulds
- chicken breast
- Mayonnaise
- sauce Mayonnaise
- truffle
- jelly
Instructions
- For the eggs sur le plat, cook the eggs in the pan and cut them out with a round cutter.
- Set each on a small thin galette of pomme Duchesse coloured in the oven, and range them in a circle on a dish.
- Arrange a hash of chicken breast in the middle and surround with a ribbon of sauce Suprême.
- For the poached or soft-boiled eggs, fill tartlet crusts with a stiff chicken purée.
- Coat the eggs with sauce Suprême made with chicken essence and set them on the crusts.
- For the moulded eggs, butter hexagonal moulds and line them with thin slices of chicken breast alternating with slices of truffle.
- Break an egg into each mould and poach as usual.
- Turn out onto small poached and trimmed bases of chicken forcemeat, and surround with sauce Suprême or send the sauce separately.
- For the eggs en cocotte, line the bottom of the cocottes with a very fine hash of chicken breast bound with a stiff Velouté.
- Break in the eggs, poach them, and surround the yolks with a ribbon of sauce Suprême.
- For the cold eggs, cut small brioches à tête level with the flutings and hollow them out into croustades.
- Line the inside with a fine hash of chicken breast bound with Mayonnaise lightly seasoned with Cayenne.
- Coat a soft-boiled egg with sauce Mayonnaise for each croustade, decorate the top with a pearl of truffle, glaze with jelly, and set the egg in the croustade.