1380 Oeufs Isoline

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sur le Plat

Cook the eggs in the usual way and arrange very small half tomatoes prepared à la Provençale around the side. On each half tomato place a nice piece of chicken liver sautéed in butter and coated with a little Sauce Madère.

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