Eggs Rosita (Cold)

Name: Eggs Rosita (Cold)
Cuisine: France
Ingredients: poached eggs; Chaud-froid sauce, white (béchamel-based coating sauce); sole fillet purée; lobster coral (roe); truffle slices; aspic glaze (meat jelly); tomatoes; tuna in oil

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

poached eggs
Chaud-froid sauce, white (béchamel-based coating sauce)
sole fillet purée
lobster coral (roe)
truffle slices
aspic glaze (meat jelly)
tomatoes
tuna in oil

Instructions

Coat each poached egg with white Chaud-froid sauce (béchamel-based coating sauce) enriched with purée of sole fillets and lobster coral. Decorate each egg in a scale pattern using truffle slices of graduated sizes, then glaze with aspic.
Arrange the eggs in a circle on a bed of chopped white aspic. Surround them with a chain of small marinated tomatoes (about the size of a walnut), pressed and filled with a hash of tuna in oil.