Scrambled Eggs Châtillon

Ingredients

• eggs
• mushrooms
• butter
• parsley
• glace de viande (meat glaze)
• puff pastry crescents

Instructions

1. Prepare scrambled eggs and dress them in a timbale (a tall cylindrical mold or serving dish). In the center, arrange a fine bouquet of mushrooms that have been sliced raw and then sautéed in butter. Sprinkle chopped parsley over the mushroom bouquet. Encircle the bouquet with a cordon (thin border line) of glace de viande (meat glaze). Complete the presentation with a border of very small puff pastry crescents that have been baked blank (without filling, to preserve their shape).