Chapter XII · Eggs · No. 422
422—Poached Eggs à la Comtesse
Garnish some tartlet-crusts with white asparagus purée. Place an egg coated with Allemande sauce upon each, and sprinkle with very black chopped truffles.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 422, p. 170. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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