Chapter XII · Eggs · No. 523
523—Lapwings’ Eggs à la Royale
Garnish as many small tartlet moulds as there are eggs with chicken-forcemeat. Poach, turn out the moulds, and hollow out the centres of the tartlets in such wise as to be able to set an egg upright in each.
Place a soft- or hard-boiled egg on each forcemeat tartlet, coat the eggs with a light purée of mushrooms, besprinkle with chopped truffles, and arrange in a circle on a dish.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 523, p. 191. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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