1359 Oeufs Duchesse

Name: Oeufs Duchesse
Cuisine: France
Ingredients: cream; egg; potato; egg-wash; egg; butter; truffle; buttered veal gravy; veal gravy; eggs; egg-washed

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Sur le Plat

Butter the bottom of large egg dishes and pipe out some Pommes Duchesse mixture in the shape of a figure 8 using a large star tube; egg-wash