Polignac Moulded Eggs
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 105. The excerpt below is the record exactly as published.
POLIGNAC MOULDED EGGS Butter some baba-moulds, and garnish the bottoms with a Slice of truffle. Break an egg into each; season, and poach in a bain-marie. Turn out the moulds upon little round pieces of toast; arrange them in a circle on a dish, and coat the eggs with Maitre-d’ Hotel butter, the latter being dissolved and mixed with three tablespoonfuls of melted meat-glaze per every one-quarter lb. of its weight
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