Chapter XII · Eggs · No. 536
536—Cold Eggs Polignac
Prepare some eggs à la Polignac, as explained under “Moulded Eggs,” and leave them to cool. Select some moulds a little larger than those used in the cooking of the eggs; pour into each half a tablespoonful of melted, white jelly, and leave to set. Then put an egg into each mould, and fill up the space around the eggs with melted, white jelly.
Leave to set, turn out the moulds, arrange the mouldings on a dish, and surround them with dice of faintly coloured jelly.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 536, p. 195. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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