1361 Oeufs à l’Estragon

Name: Oeufs à l’Estragon
Cuisine: France
Ingredients: egg; tarragon-flavoured; tarragon leaves; veal gravy; eggs

Preparation info

Appears in

Published 1903

Method

Coat the bottom of the egg dishes with a spoonful of tarragon-flavoured and buttered veal gravy