Chapter XII · Eggs · No. 456
456—Polignac Moulded Eggs
Butter some baba-moulds, and garnish the bottoms with a slice of truffle. Break an egg into each; season, and poach in a bain-marie.
Turn out the moulds upon little round pieces of toast; arrange them in a circle on a dish, and coat the eggs with Maître-d’Hôtel butter, the latter being dissolved and mixed with three tablespoonfuls of melted meat-glaze per every one-quarter lb. of its weight.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 456, p. 178. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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