1369 Oeufs Georgette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.