Chapter XII · Eggs · No. 463
Built upon: No. 33Chasseur Sauce (Escoffier’s Method)
463—Scrambled Eggs, Chasseur
Dish the scrambled eggs in a timbale. Hollow out the middle, and place therein a garnish of one fine chicken’s liver, sautéd, per every two eggs. Sprinkle a pinch of chervil and tarragon on the garnish, and surround with a thread of chasseur sauce (No. 33, Chasseur Sauce (Escoffier’s Method)).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 463, p. 180. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →