1336 Oeufs Châtelaine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Prepare some chestnuts cooked in White Bouillon; drain and roughly chop them and mix together with a little pale buttered Meat Glaze. Place a little of this mixture in the bottom of tartlet cases and set one egg coated with Sauce Soubise on top of each.

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