Eggs à la Princesse

Ingredients

• eggs
• asparagus tips
• white chicken julienne
• cream sauce
• black truffle
• chicken forcemeat
• scrambled eggs
• diced truffle
• 1 raw egg per 4 scrambled eggs raw egg, beaten and seasoned
• small round toasts
• chicken velouté
• butter
• tartlet shells

Instructions

1. This recipe presents two preparations of eggs à la Princesse.
2. FIRST PREPARATION (Poached or Soft-boiled): Fill tartlet shells with equal parts asparagus tips and white chicken julienne, bound with cream sauce. Top each poached or soft-boiled egg with the same cream sauce. Place a thin slice of black truffle on each egg and arrange on the garnished tartlet shells.
3. SECOND PREPARATION (Molded): Line the insides of tall, narrow dariole molds (well buttered) with a thin slice of black truffle at the bottom, then coat the walls with a 3-millimeter layer of cream chicken forcemeat.
4. Fill the molds three-quarters full with softly scrambled eggs mixed with asparagus tips and diced truffle. At the moment of cooking, add one beaten raw egg per four scrambled eggs, seasoned to taste. Top with a thin layer of forcemeat. Poach in a bain-marie (water bath) for 12 minutes.
5. Unmold onto small round toasts. Surround with clear chicken velouté (suprême sauce) or serve it separately.