1319 Oeufs Boitelle

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Butter some deep oval moulds large enough to hold an egg and cover the bottom with sliced mushrooms cooked in butter; break 1 egg in each mould and poach as for moulded eggs.

Turn out on to oval Croûtons fried in butter of the same size as the moulded eggs, and coat with a sauce prepared in the following manner: Reduce 2tbs of mushroom essence by half, thicken and enrich it with 50 g (2 oz) butter and finish with a few drops of lemon juice.