1012 Oeufs Farcis Garnis

Stuffed Eggs

Method

Hard-boiled eggs for Hors-d’oeuvre can be prepared in many ways and may be stuffed with all kinds of purées, Salpicons, Macédoines, salads etc. which are suitable for use in this part of the menu. The most important need for their preparation is inventiveness and artistry and even a simple but well thought out idea can be worthy of a more grandiose title.

Loading
Loading
Loading