1368 Oeufs Galli-Marié

Method

Moulded

Scramble 5 eggs keeping them moist and very soft; add and mix in 3 whole beaten eggs and 1 tsp of pimento cut into small dice. Place the mixture into 4 well buttered small round flat moulds and cook au Bain-marie in the usual way.

Have ready 4 hot, large cooked artichoke bottoms, the edges of which have been cut tooth shape, fill them with rice à la Grecque and demould the eggs, one on each of the prepared artichoke bottoms. Arrange on a dish and coat with a well seasoned and buttered Sauce Béchamel; place in a very hot oven so as to glaze quickly and serve immediately.

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