1322 Oeufs à la Boulangère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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For 6 eggs, cut off the tops and remove the insides from small long oval soft rolls and fill them with the following mixture: Cut the whites of the hard-boiled eggs and half the yolks into dice and mix together with a little thick Sauce Béchamel containing 200 g (7 oz) finely shredded onion cooked in butter without colour per 5 dl (18 fl oz or U.S. cups) of sauce.

Sprinkle the surface with the rest of the egg yolks which have been finely chopped and arrange a line of chopped parsley down the centre of the egg.