1313 Oeufs en Berceau

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Bake some medium-sized potatoes; cut off a third from the tops and scoop out the inside leaving the potatoes in the shape of a crib or cradle. Half fill these with a very finely chopped mince of cooked white of chicken mixed with cream and place an egg which has been coated with Sauce Aurore, on top of each potato.

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