Soft cooked eggs with chicken, in a black truffle sauce (Œufs de poule mollets, cuisse émiettée, bouillon de cuisson en gelée, sauce pilée de truffe noire) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 262) by Alain Ducasse

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Cornichons are the specified pickles in the French recipe. See page 1048 for chicken juice recipe. See page 1041 for chicken hen consommé recipe. See page 1044 for calf's foot jelly recipe.

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