Œufs à la Milanaise (Eggs on Macaroni Tartlets Glazed with Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Tartlet crusts
- Macaroni à la Milanaise
- Eggs
- Sauce Mornay
Instructions
- Garnish the tartlet crusts with macaroni à la Milanaise.
- Coat the poached or soft-boiled eggs with sauce Mornay.
- Arrange the eggs on the garnished crusts and glaze briskly.