Poached Eggs a la Bohemienne

Ingredients

• one teaspoonful of whitemeat glaze
• half a teaspoonful of truffle essence
• a lump of butter about the size of a pigeon's egg

Method

1. 1

   Garnish the bottom of some tartlet crusts with a salpicon of foie-gras and truffles cohered with a few tablespoonfuls of the following sauce: For six eggs, dissolve one teaspoonful of whitemeat glaze; add thereto half a teaspoonful of truffle essence, and finish with a lump of butter about the size of a pigeon's egg.

2. 2

   Take enough of this sauce to effect the cohering of the salpicon; coat the eggs with Hungarian sauce, and place one upon each garnished tartlet.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 146. The excerpt below is the record exactly as published.

Poached Eggs a la Bohemienne. Garnish the bottom of some tartlet crusts with a salpicon of foie-gras and truffles cohered with a few tablespoonfuls of the following sauce : — For six eggs, dissolve one teaspoonful of whitemeat glaze; add thereto half a teaspoonful of truffle es- sence, and finish with a lump of butter about the size of a pigeon's egg

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