Œufs à la Tourangelle (Poached Eggs on Flageolet Tartlets, Green-Bean Butter Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet crusts
- purée of green flageolets
- sauce Crème
- Beurre de haricots verts
Instructions
- Fill the tartlet crusts with a purée of green flageolets.
- Finish the sauce Crème with Beurre de haricots verts, allowing 150 grammes of butter per half-litre of sauce.
- Coat the eggs with the sauce and arrange them on the garnished crusts.