Œufs à la d'Orléans (Poached Eggs with Béchamel and Beurre de Pistaches)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- poached or soft-boiled eggs
- tartlet crusts
- white of chicken
- sauce Tomate
- sauce Béchamel (half a litre)
- Beurre de pistaches (150 grammes
Instructions
- Cut white of chicken into a salpicon, bind it with sauce Tomate and fill the tartlet crusts with it.
- Finish sauce Béchamel with Beurre de pistaches, allowing 150 grammes of the butter per half-litre of sauce.
- Coat the eggs with this sauce and set them on the filled crusts.