1358 Oeufs Diane

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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En Cocotte

Coat the sides of Cocottes with a layer of fine mince of game bird and in the bottom, place a teaspoon of Sauce Salmis. Break in the eggs and cook au Bain-marie in the usual way. Finish by surrounding the yolks with a cordon of Sauce Salmis and decorate each yolk with a crescent of very black truffle.