Chapter XII · Eggs · No. 455
455—Moulded Eggs Palermitaine
Butter some baba-moulds; garnish the bottoms with a slice of truffle, and besprinkle the sides with very red, chopped tongue. Put the moulds in ice for a while, in order that the tongue may set in the butter. Break an egg into each mould, season, and poach in the bain-marie. Turn out the moulds on tartlet-crusts garnished with macaroni with cream.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 455, p. 177. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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