Princess Eggs

Ingredients

• a slice of truffle
• a very thin coating of chicken forcemeat
• scrambled eggs
• one raw egg

Method

1. 1

   Butter dariole-molds and garnish with a slice of truffle and a thin coating of chicken forcemeat.

2. 2

   Prepare scrambled eggs with asparagus-heads and truffles, adding one raw egg for every four scrambled.

3. 3

   Fill the molds nearly full, cover with forcemeat, and poach in a bain-marie for fifteen minutes.

4. 4

   Turn out on a dish and surround with a thread of clear poultry brown sauce.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 149. The excerpt below is the record exactly as published.

Princess Eggs. Butter some narrow and deep dariole-molds ; garnish their bottoms with a slice of truffle, and their sides with a very thin coating of chicken forcemeat. Make a preparation of scrambled eggs, asparagus-heads, and truffles cut into dice, keeping them very soft, and add thereto raw beaten eggs in the proportion of one raw egg

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