Eggs Malmaison

Name: Eggs Malmaison
Cuisine: France
Ingredients: eggs; peas; green beans; asparagus tips; butter; tartlet shells; Beauharnais sauce; chervil; tarragon

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

eggs
peas
green beans
asparagus tips
butter
tartlet shells
Beauharnais sauce
chervil
tarragon

Instructions

Prepare poached or soft-boiled eggs. Combine the peas, green beans cut into diamond shapes, and asparagus tips; bind them together with butter. Fill the tartlet shells with this vegetable mixture. Place a poached or soft-boiled egg on each filled shell. Surround each with a thin cord of Beauharnais sauce (sauce Beauharnais), and crown each egg with a pinch of chopped chervil and tarragon.