Eggs Cardinal
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet shells (croûtes de tartelettes)
- lobster salpicon (salpicon de homard)
- béchamel sauce (sauce Béchamel)
- Cardinal sauce (sauce Cardinal)
- lobster coral (corail de homard)
- lobster roe (œufs de homard)
Instructions
- Poach or soft-boil the eggs. Fill the tartlet shells with a salpicon of lobster bound with béchamel sauce (sauce Béchamel). Arrange the cooked eggs on top and coat them with Cardinal sauce (sauce Cardinal). Garnish with either chopped lobster coral or separated lobster roe.