1368 Oeufs Galli-Marié

Name: Oeufs Galli-Marié
Yield: For 4 persons
Cuisine: France
Ingredients: cooked artichoke bottoms; rice; buttered sauce béchamel; artichoke bottoms; glaze; eggs; whole beaten eggs; pimento

Preparation info

For
4
persons

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Moulded

Scramble 5 eggs keeping them moist and very soft; add and mix in 3 whole beaten eggs and 1 tsp of