Œufs Mogador (Eggs in Pommes Marquise Rings with Foie Gras Béchamel)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Appareil à pomme Marquise
- Butter
- Eggs
- Sauce Béchamel
- Beurre de foie gras
- Scarlet tongue
- Truffles
Instructions
- Butter a dish and pipe rings of appareil à pomme Marquise onto it with a bag fitted with a large fluted nozzle, joined in a crown or arranged in a rosette from the centre of the dish.
- Colour the rings briskly in the oven.
- Add 150 grammes of Beurre de foie gras per half-litre of sauce Béchamel and coat the eggs with it.
- Set an egg in each ring.
- Place a round of bright red scarlet tongue on each egg, with a slice of glazed truffle in the middle of it.