Eggs à la Poulette
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 6 hard-boiled eggs
- 195 grams mushrooms, cooked and sliced
- 2.5 décilitres sauce Poulette (creamy velouté with egg yolk liaison)
- parsley, fresh
Instructions
- Cut the hard-boiled eggs into thin rounds. Mix them with the cooked sliced mushrooms in the sauce Poulette (a creamy velouté with egg yolk liaison). Transfer to a timbale (a drum-shaped mold or serving dish). Sprinkle lightly with chopped parsley and serve.