COLD EGGS, FROU-FROU
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, FROU-FROU Select some very small poached eggs of equal size, cover them with a white chaud-froid sauce combined with about a third of its volume of a purée of hard-boiled egg-yolks. Garnish the top of each egg with an indented ring of very black truffle, and surround the base of the eggs with a narrow ribbon composed of chopped truffles. Glaze with jelly, and leave to set on ice. Prepare a salad of green vegetables (peas, French beans cut into dice or lozenges, asparagus-tops); thicken it with a very little mayonnaise mixed with melted jelly
Cook this with the app: pantry check, scaling, and the assistant.