Œufs à la Rougemont (Poached Eggs on Milanese Rice Tartlets, Sauce Mornay)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- butter
- riz à la milanaise
- sauce Mornay
- sauce Tomate
Instructions
- Fill buttered tartlet moulds with riz à la milanaise and turn them out in a circle on a dish.
- Coat the eggs with sauce Mornay and set them on the rice tartlets.
- Glaze quickly.
- Surround with a ribbon of sauce Tomate.