Lapwing Eggs Petite-Reine (Cold)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- lapwing eggs
- white jelly
- poached egg white
- truffle
- asparagus tips
Instructions
- Line dariole moulds with white jelly.
- Line them in a very fine chequerboard pattern with poached egg white and truffle.
- Set the hard-boiled eggs inside, point downwards.
- Finish filling the moulds with jelly and let it set.
- Unmould at the moment of serving and arrange in a crown.
- Garnish the centre with a salad of asparagus tips.
- Border the dish with notched crescents of white jelly.