1384 Oeufs Léontine

Name: Oeufs Léontine
Cuisine: France
Ingredients: truffle; crayfish; cream forcemeat; fish; tomato sauce; eggs

Preparation info

Appears in

Published 1903

Method

Coat the bottom and sides of Cocottes with a very fine Salpicon of crayfish tails and truffle mixed with a little fish