1317 Oeufs Bignon

Method

Poached or Soft-boiled

Prepare a fine chicken forcemeat and pipe it with a large star tube in the form of round or oval connecting compartments on the bottom of a buttered dish. Place the dish in a moderate oven to cook the forcemeat then place an egg which has been coated with tarragon-flavoured Velouté in each compartment. Decorate each egg with a small fan of blanched tarragon leaves.

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