1329 Oeufs du Carême

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


For 6 eggs, prepare 125 g ( oz) artichoke bottoms, sliced and cooked with a little butter; 6 hard-boiled eggs cut in rounds; 100 g ( oz) sliced truffles and 5 dl (18 fl oz or U.S. cups) Sauce Nantua. Prepare also a pale-baked shallow Timbale case large enough for 6 people. Arrange layers of the eggs, artichokes, truffle and sauce in the case, finishing with a layer of sauce; place a circle of slices of truffle on the sauce.

Part of