Chapter XII · Eggs · No. 410
410—Eggs à la Reine
Cook the eggs in an omelet-pan, and trim them with a round fancy-cutter. Put each egg upon a small disc of Duchesse potatoes, of the same size as the egg, previously browned in the oven. Arrange the eggs in a circle round the dish; in the middle put a chicken mincemeat, and surround with a border of Suprême sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 410, p. 167. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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