Œufs Roland (Poached Eggs on Croûtons with Salpicon à la Reine)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- croûtons fried in butter
- salpicon à la Reine
- Velouté de volaille
- chicken purée
- chopped truffles
Instructions
- Hollow croûtons fried in butter slightly into croustades and fill them with salpicon à la Reine.
- Add a quarter of chicken purée and chopped truffles to the Velouté de volaille.
- Coat the eggs with this sauce.
- Arrange the eggs on the croûtons and glaze quickly.