1322 Oeufs à la Boulangère

Preparation info
    • Difficulty

      Easy

Appears in

By Auguste Escoffier

Published 1903

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Method

Hard-boiled

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 an