1324 Oeufs à la Bretonne

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Hard-boiled

For 6 eggs, finely slice 50 g (2 oz) each of onion and white of leek and stew carefully together with 50 g (2 oz) butter. Finish cooking with 1 dl ( fl oz or ½ U.S. cup) White Bouillon then add 50 g (2 oz) mushrooms previously sliced and sautéed in butter and 3 dl (½ pt or U.S. cups) Sauce Béchamel.

Pour one-third of the mixture in the bottom of the serving dish, arrange the eggs cut in half lengthways on top and cover with the remainder of the mixture.

Part of