1312 Oeufs Benoîton

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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French Fried

For 6 eggs prepare a Gratin of salt cod as follows: cook 120 g (4 oz) finely sliced onion in butter until light brown, sprinkle with 15 g (½ oz) flour and cook for a few minutes; moisten with 2 dl (7 fl oz or U.S. cup) red wine and 1 dl ( fl oz or ½ U.S. cup) Fish Stock.

Bring to the boil, add 200 g (7 oz) sliced hot boiled potatoes; 200 g (7 oz) flaked poached salt cod; 3 well pounded anchovy fillets; a pinch of chopped parsley, and well season with pepper.

Arrange the mixture dome shape in a buttered gratin dish, sprinkle with fine white breadcrumbs and melted butter and gratinate in a very hot oven. Arrange the well trimmed fried eggs around the gratinated mixture.