1369 Oeufs Georgette

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Scrambled

Bake 3 nice Dutch potatoes, cut them in half and remove the potato from inside. Prepare 6 portions of scrambled eggs, add 8–10 crayfish tails, then finish with 60 g (2 oz) Crayfish Butter. Fill the potato cases with this mixture and serve very hot arranged on a serviette.