Princess Moulded Eggs

Ingredients

• narrow and deep dariole-moulds
• a slice of very black truffle
• a very thin coating of chicken forcemeat
• four scrambled
• one raw egg
• asparagus-heads
• truffles cut into dice

Method

1. 1

   Butter dariole-moulds; garnish bottoms with a slice of black truffle and sides with chicken forcemeat.

2. 2

   Make a preparation of scrambled eggs, asparagus-heads, and diced truffles, keeping it soft, and add one raw egg for every four scrambled.

3. 3

   Fill moulds two-thirds full, cover with forcemeat, and poach in a bain-marie for twelve minutes.

4. 4

   Turn out onto toast, set in a circle, and surround with poultry velouté.

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.

PRINCESS MOULDED EGGS Butter some narrow and deep dariole-moulds; garnish their bottoms with a slice of very black 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 there- to raw, beaten eggs in the proportion of one raw egg to every four scrambled

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