Home › The World's Kitchen › Eggs Molet, Baltimore

Eggs Molet, Baltimore

Cut six large raw oysters in four pieces each, place in a small saucepan with a finely chopped truffle, two tablespoons sherry, one and a half gills demi-glace half teaspoon freshly chopped parsley and half saltspoon cayenne pepper. Mix well and let boil for five minutes. Boil twelve fresh eggs for five minutes, take up and plunge in cold water for one minute, shell, dress on a dish, pour sauce over and serve.