Chapter XII · Eggs · No. 431
431—Poached Eggs Victoria
Garnish some tartlet-crusts with a salpicon made from three oz. of spiny-lobster meat and one-half oz. of truffles, cohered with three tablespoonfuls of Diplomate sauce. Place an egg, coated with Diplomate sauce, on each tartlet. Dish, and set to glaze in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 431, p. 172. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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