Chapter XII · Eggs · No. 430
430—Poached Eggs Sévigné
Prepare some thin rusks; fry them in clarified butter, and stuff them with a mince of braised lettuce. Place an egg on each stuffed rusk; coat with velouté mixed with poultry essence; arrange in a circle on a dish, and complete by means of a ring of very black truffle on each egg.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 430, p. 171. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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