1328 Oeufs Cardinal

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Fill the bottom of tartlet cases with a Salpicon of lobster mixed with a little Sauce Béchamel. Place the eggs which have been coated with Sauce Cardinal on top of the tartlets and sprinkle each with a little chopped coral or cooked lobster eggs.