1310 Oeufs Belle Hélène

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

For 6 eggs prepare a croquette mixture of 500 g (1 lb 2 oz) cooked asparagus tips kept slightly firm, well drained and dried, and bound with 2 dl (7 fl oz or U.S. cup) thick Sauce Béchamel and 3 egg yolks. Mould in the form of rounds or ovals as required; egg and breadcrumb using very fine crumbs and deep fry when required. Place the eggs, which have been coated with Sauce Suprême, on the Croquettes.