1318 Oeufs Boieldieu

Name: Oeufs Boieldieu
Cuisine: France
Ingredients: foie gras; white of chicken; chicken velouté; truffles; chicken-flavoured jus lié; egg; tartlet

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poached or Soft-boiled

Fill the bottom of tartlet cases with a Salpicon of white of chicken, foie gras, and truffles mixed with