Saturday Cooking: Jockey Club Eggs

[snowynight]

Cook the eggs in an omelet-pan; tilt them gently on to a dish, and trim them with a round fancy-cutter. Place each egg upon a round, thin piece of toast, and then cover them with foie-gras purée. Arrange them in the form of a crown, on a dish, and pour into the middle a garnish of calf’s kidneys cut into dice and sautéd, and truffles similarly cut, the latter being cohered by means of some dense half-glaze.

From A guide to modern cookery by A. Escoffier (1907 London)