Eggs Montargis

Ingredients

• tartlet shells (croûtes de tartelettes)
• chicken liver (foies de volaille)
• butter
• tongue (langue)
• mushrooms (champignons)
• béchamel sauce (sauce Béchamel)
• a few drops meat glaze (glace de viande)
• Mornay sauce (sauce Mornay)
• 1/2 teaspoon Mornay sauce
• Parmesan cheese, grated (Parmesan râpé)
• eggs
• tongue, sliced (rondelle de langue)

Instructions

1. Sauté the chicken liver julienne in butter until cooked through. Combine the sautéed chicken liver with the tongue and mushroom julienne, and bind them together with béchamel sauce (mother sauce of butter, flour, and milk) heightened with a few drops of meat glaze (concentrated cooking stock reduction).
2. Fill each tartlet shell with this mixture. Top each filled tartelette with a half-teaspoon of Mornay sauce (béchamel enriched with cheese). Sprinkle generously with grated Parmesan and glaze under high heat until golden.
3. Fry the eggs in a skillet until just set, then cut each with a round cutter to obtain a neat disc. Place one egg on each tartelette, and crown it with a thin round of deep red tongue placed atop the egg yolk.