1372 Oeufs Jeanne Granier

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Sur le Plat

Place a tablespoon of creamed asparagus tips in each dish with 4 large thin slices of truffle; break in the eggs and cook in the usual way. Finish with a small spoonful of asparagus tips between the yolks and a slice of truffle on top of each yolk.