Eggs Daumont
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- fresh large mushrooms
- crayfish tails (queues d'écrevisses)
- Nantua sauce
- truffle slices
- butter
Instructions
- This recipe presents two preparations of Eggs Daumont:
- **POACHED OR SOFT-BOILED METHOD:**
- Braise large fresh mushrooms in butter. Prepare a salpicon (fine dice) of crayfish tails bound with Nantua sauce. Place the poached or soft-boiled eggs atop the braised mushrooms. Coat the eggs with Nantua sauce. Crown each egg with a fluted and glazed truffle slice for decoration.
- **MOLDED METHOD:**
- Generously butter baba molds and line them with thin truffle rounds. Break eggs into the molds and poach them in a bain-marie (water bath). Unmold onto large mushrooms that have been braised in butter and lightly trimmed underneath to ensure they sit level. Surround the eggs with a ribbon (cordon) of crayfish tails dressed with Nantua sauce.