Eggs Héloïse

Ingredients

• eggs
• Allemande sauce (velouté-based sauce with mushroom essence)
• fried bread croûtons
• tomato purée

Instructions

1. Poach or soft-boil the eggs. Prepare the Allemande sauce (a velouté-based mother sauce) enriched with mushroom essence and finished with butter (monté au beurre). Fold into the sauce a fine salpicon—a delicate dice of white chicken breast, scarlet tongue, and truffle.
2. Arrange the eggs on generously sized fried croûtons. Coat each egg generously with the Allemande mixture. Place in a hot oven and glaze briefly until golden.
3. Remove from the oven. Using a pastry bag fitted with a small plain tip (douille unie), pipe a thin cordon of the highly reduced tomato purée around the base of each egg, forming a border.