1338 Oeufs Chimay

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the eggs in half lengthways and remove the yolks; pound the yolks with an equal quantity of dry Duxelles and fill the empty whites with this mixture.

Arrange them in a buttered gratin dish, coat with Sauce Mornay, sprinkle with grated cheese and melted butter and gratinate quickly.

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