Chapter XII · Eggs · No. 529
529—Cold Eggs Carême
Cook the eggs on the dish, leave them to cool, and trim them with an even fancy-cutter, oval in shape. Place each egg on an oval tartlet-crust, garnished with dice of cooked salmon, cohered with mayonnaise.
Surround with a thread of caviare, and lay a thin slice of very black truffle on each egg.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 529, p. 193. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →