1305 Oeufs d’Aumale

Name: Oeufs d’Aumale
Cuisine: France
Ingredients: eggs; red tomato purée; veal kidney; madeira sauce; butter

Preparation info

Appears in

Published 1903

Method

Scramble 6 eggs, mix them with 2 tbs of very thick and very red tomato purée and place in a deep dish