Eufs en Chaud-froid

Ingredients

• 6 or more new-laid eggs
• 1J gill bechamel sauce
• ^ gill tomato sauce
• 1 gill aspic jelly
• £ oz. leaf gelatine
• 1 large truffle
• slices of cooked ox-tongue or ham
• salad and dressing

Method

1. 1

   Poach eggs in salted water with lemon juice, cool on a sieve.

2. 2

   Heat white sauce, add dissolved gelatine, season, and mix with aspic.

3. 3

   Mask half the poached eggs with the sauce, allowing to set before adding a second coating.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 514. The excerpt below is the record exactly as published.

Eufs en Chaud-froid. — 6 or more new-laid eggs, 1J gill bechamel sauce (No. 202), ^ gill tomato sauce (No. 271), 1 gill aspic jelly, £ oz. leaf gelatine, 1 large truffle, slices of cooked ox-tongue or ham, salad and dressing

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