1013 Oeufs de Vanneau

Lapwing or Plovers Eggs

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cook the eggs in boiling water for 8 minutes then cool them under running cold water. Remove the top 1 cm ( in) of the shells from the pointed end and arrange the eggs, shelled ends uppermost on a bed of mustard and cress. They may also be presented arranged in an imitation nest of piped butter.

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