1315 Oeufs Bergère

Method

En Cocotte

Coat the bottom and sides of fairly large egg cocottes with a layer of a hot mince of equal parts of finely chopped cooked lamb and mushrooms mixed with Cream Sauce. Break the eggs in the centre and cook as for Oeufs en Cocotte. Surround the yolks with a little well reduced gravy or light meat glaze.

French Fried

Prepare a cooked mince of finely chopped lamb and mushrooms mixed with a little reduced Cream Sauce. Arrange this dome shape on a buttered gratin dish, lightly sprinkle with white breadcrumbs and melted butter and gratinate in a very hot oven. Arrange the fried eggs around the gratinated mixture.

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