1363 Oeufs Flora

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Coat each egg, half with Chicken Velouté and half with Tomato Sauce; sprinkle a little chopped parsley on the red and a little chopped truffle on the white. Place each egg on a cooked round or oval-shaped piece of puff pastry.

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