Cold Eggs Alexandra

Ingredients

• some cold, well-trimmed, poached eggs
• a fine indented slice of truffle
• cover them with a white chaud-froid sauce
• sprinkle with a cold, white, melted aspic jelly

Method

1. 1

   Take some cold, well-trimmed, poached eggs; dry them and cover them with a white chaud-froid sauce.

2. 2

   Place a fine indented slice of truffle in the centre of each, and sprinkle with a cold, white, melted aspic jelly until they are thinly coated therewith.

3. 3

   Slip the point of a small knife round each egg with the view of moving them more easily, and transfer them to oval tartlet-crusts made from puff-paste trimmings, baked without colouration.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 113. The excerpt below is the record exactly as published.

COLD EGGS ALEXANDRA Take some cold, well-trimmed, poached eggs; dry them and cover them with a white chaud-froid sauce. Place a fine in- dented slice of truffle in the centre of each, and sprinkle with a cold, white, melted aspic jelly

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