Chapter XII · Eggs · No. 414
414—Poached Eggs Argenteuil
Garnish the bottom of some tartlet-crusts with asparagus cut into pieces and cooked, and six green asparagus-heads, about one and one-half inches in length, arranged like a star. Place an egg, coated with cream sauce mixed with half its volume of asparagus purée, upon each tartlet.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 414, p. 169. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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