1304 Oeufs Argenteuil

Name: Oeufs Argenteuil
Cuisine: France
Ingredients: cold soft-boiled eggs; salad; cooked potato; purée of green asparagus; eggs; sauce crème; asparagus; butter; asparagus tips; tartlet

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poached or Soft-boiled

Fill the bottom of tartlet cases with asparagus tips which have been blanched and cooked with butter. Arrange six 4