Chapter XII · Eggs · No. 418
418—Poached Eggs Boïeldieu
Garnish the tartlets with a white-chicken-meat, foie-gras, and truffle salpicon cohered with poultry velouté. Coat the eggs with a reduced and thickened poultry gravy.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 418, p. 169. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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