Auguste Escoffier

1323 Oeufs à la Bourguignonne

Preparation info
    • Difficulty

      Medium

Appears in

#28Le Guide Culinaire
Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poached or Soft-boiled

For 6 eggs, boil 1 litre (1¾ pt or