1384 Oeufs Léontine

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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En Cocotte

Coat the bottom and sides of Cocottes with a very fine Salpicon of crayfish tails and truffle mixed with a little fish and cream forcemeat; place in a medium oven to cook. Break in the eggs and cook au Bain-marie in the usual way. Just before serving surround the yolks with a cordon of Tomato Sauce.

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