Poached Eggs Rossini

Name: Poached Eggs Rossini
Yield: 1 servings
Ingredients: some tartlet-crusts; a slice of foie gras; an egg, coated with thickened veal gravy; a large slice of very black truffle

From A guide to modern cookery, 1909

Serves 1

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 102. The excerpt below is the record exactly as published.

POACHED EGGS ROSSINI Garnish some tartlet-crusts, each with a slice of foie gras (raw if possible) seasoned, dredged with flour, and fried in butter. Place an egg, coated with thickened veal gravy with Madeira, on each tartlet, and complete by means of a large slice of very black truffle

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