1321 Oeufs à la Bordelaise

Method

French Fried

Cut some large tomatoes in halves, remove the pips, place a little chopped shallot in each half tomato and shallow fry in hot oil keeping them fairly firm. When cooked, fill each with finely sliced flap mushrooms sautéed à la Bordelaise; place a French fried egg on each filled tomato, arrange them in a circle on a round dish and garnish with fried parsley placed in the centre.

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