1350 Oeufs Crécy

Method

Poached or Soft-boiled

Cut some thick Croutons to the required shape from a stale Brioche and fry in clarified butter. Remove the centres and fill with some finely sliced red of carrot stewed with butter. Arrange an egg, previously coated with Cream Sauce, on top of each and decorate with a fancy round slice of cooked carrot.

Sur le Plat

Place a tablespoon of Carottes Vichy in the bottom of the egg dishes; break in the eggs and cook in the usual way. Finish by surrounding the eggs with a cordon of Cream Sauce.

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