1370 Oeufs Grand-Duc

Name: Oeufs Grand-Duc
Cuisine: France
Ingredients: Place the eggs on round Croûtons of fried bread and arrange them in a circle on a round dish. Place a nice crayfish tail between each egg and a slice of truffle on top of each egg. Cover with Sauce Mornay and glaze quickly in a very hot oven. After removing the dish, and before serving, place a nice bouquet of buttered asparagus tips in the centre.; Place the eggs on round Croûtons of fried bread and arrange them in a circle on a round dish. Place a nice crayfish tail between each egg and a slice of truffle on top of each egg. Cover with Sauce Mornay and glaze quickly in a very hot oven. After removing the dish, and before serving, place a nice bouquet of buttered asparagus tips in the centre.; Place the eggs on round Croûtons of fried bread and arrange them in a circle on a round dish. Place a nice crayfish tail between each egg and a slice of truffle on top of each egg. Cover with Sauce Mornay and glaze quickly in a very hot oven. After removing the dish, and before serving, place a nice bouquet of buttered asparagus tips in the centre.; Place the eggs on round Croûtons of fried bread and arrange them in a circle on a round dish. Place a nice crayfish tail between each egg and a slice of truffle on top of each egg. Cover with Sauce Mornay and glaze quickly in a very hot oven. After removing the dish, and before serving, place a nice bouquet of buttered asparagus tips in the centre.; Place the eggs on round Croûtons of fried bread and arrange them in a circle on a round dish. Place a nice crayfish tail between each egg and a slice of truffle on top of each egg. Cover with Sauce Mornay and glaze quickly in a very hot oven. After removing the dish, and before serving, place a nice bouquet of buttered asparagus tips in the centre.; Place the eggs on round Croûtons of fried bread and arrange them in a circle on a round dish. Place a nice crayfish tail between each egg and a slice of truffle on top of each egg. Cover with Sauce Mornay and glaze quickly in a very hot oven. After removing the dish, and before serving, place a nice bouquet of buttered asparagus tips in the centre.; Place the eggs on round Croûtons of fried bread and arrange them in a circle on a round dish. Place a nice crayfish tail between each egg and a slice of truffle on top of each egg. Cover with Sauce Mornay and glaze quickly in a very hot oven. After removing the dish, and before serving, place a nice bouquet of buttered asparagus tips in the centre.; Prepare and cook a flan case of a size in proportion to the number of eggs to be served; arrange the eggs around the inside edge of the flan, place a crayfish tail between each egg and a slice of truffle on top of each egg. Coat with Sauce Mornay and glaze quickly. Fill the centre with neatly arranged buttered asparagus tips.; Prepare and cook a flan case of a size in proportion to the number of eggs to be served; arrange the eggs around the inside edge of the flan, place a crayfish tail between each egg and a slice of truffle on top of each egg. Coat with Sauce Mornay and glaze quickly. Fill the centre with neatly arranged buttered asparagus tips.; Prepare and cook a flan case of a size in proportion to the number of eggs to be served; arrange the eggs around the inside edge of the flan, place a crayfish tail between each egg and a slice of truffle on top of each egg. Coat with Sauce Mornay and glaze quickly. Fill the centre with neatly arranged buttered asparagus tips.; Prepare and cook a flan case of a size in proportion to the number of eggs to be served; arrange the eggs around the inside edge of the flan, place a crayfish tail between each egg and a slice of truffle on top of each egg. Coat with Sauce Mornay and glaze quickly. Fill the centre with neatly arranged buttered asparagus tips.; Prepare and cook a flan case of a size in proportion to the number of eggs to be served; arrange the eggs around the inside edge of the flan, place a crayfish tail between each egg and a slice of truffle on top of each egg. Coat with Sauce Mornay and glaze quickly. Fill the centre with neatly arranged buttered asparagus tips.; Prepare and cook a flan case of a size in proportion to the number of eggs to be served; arrange the eggs around the inside edge of the flan, place a crayfish tail between each egg and a slice of truffle on top of each egg. Coat with Sauce Mornay and glaze quickly. Fill the centre with neatly arranged buttered asparagus tips.

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poached or Soft-boiled

These eggs may be prepared in either of the following ways:

Place the eggs on round Croûtons of fried bread and arrange them in a circle on a round dish. Place a nice crayfish