Chapter XII · Eggs · No. 532
Built upon: No. 273Blanchings
532—Cold Eggs with Tarragon
Mould these in baba-moulds, or in porcelain cocottes; sometimes they may simply be dished up on small tartlet-crusts.
The preparation consists of poached or soft-boiled eggs, garnished with No. 273, Blanchings tarragon leaves, or coated or moulded with a very fine tarragon jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 532, p. 193. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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