Œufs à la Comtesse (Poached Eggs on White Asparagus Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1903
Ingredients
- eggs
- purée of white asparagus
- tartlet crusts
- sauce Allemande
- chopped truffle
Instructions
- Fill tartlet crusts with purée of white asparagus.
- Set the poached or mollet eggs on top and coat them with sauce Allemande.
- Sprinkle with very black chopped truffle.