1372 Oeufs Jeanne Granier

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.