Chapter XII · Eggs · No. 429
429—Poached Eggs Rossini
Garnish some tartlet-crusts, each with a slice of foie gras (raw if possible) seasoned, dredged with flour, and fried in butter. Place an egg, coated with thickened veal gravy with Madeira, on each tartlet, and complete by means of a large slice of very black truffle on each egg.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 429, p. 171. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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