1324 Oeufs à la Bretonne

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.

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