Chapter XII · Eggs · No. 451
451—Moulded Eggs à la Duchesse
Butter some baba-moulds; garnish the bottom of each with a large slice of truffle; break an egg into each, and poach in the bain-marie. Turn out the moulds on to little fluted galettes made from Duchesse potatoes and coloured in the oven after having been gilded.
Dish up in the form of a crown, and coat with a thickened veal gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 451, p. 176. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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