COLD EGGS A LA NANTUA

Ingredients

• some hard-boiled eggs
• eighteen crayfish cooked 4 la Bordelaise
• three tablespoonfuls of thick cream
• one tablespoonful of thick mayonnaise
• four truffle lozenges

Method

1. 1

   Prepare the eggs to resemble barrels.

2. 2

   Shell the crayfish tails and mix with cream and mayonnaise.

3. 3

   Garnish the eggs with crayfish and truffle, glaze with jelly, and arrange on artichoke-bottoms.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 114. The excerpt below is the record exactly as published.

COLD EGGS A LA NANTUA Prepare some hard-boiled eggs to resemble little barrels, after the manner described above. For every six eggs keep ready and cold eighteen crayfish cooked 4 la Bordelaise. Shell the tails, put two aside for each egg, and cut the remainder into dice; finely pound the bodies and remains, add thereto three EGGS 195 tablespoonfuls of thick cream, and rub through tammy. Add to this cullis one tablespoonful of thick mayonnaise. Bind the crayfish tails, cut into dice, with a few tablespoon- fuls of this sauce, and garnish the eggs, emptied by the method indicated above, with the preparation of dice, making it stand out of the eggs in the shape of a small dome. Garnish each dome with a rosette composed of four halved crayfish tails and four truffle lozenges

Cook this with the app: pantry check, scaling, and the assistant.