1385 Oeufs Lili

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Butter some oval moulds and sprinkle the insides with chopped lobster coral or separated lobster eggs. Scramble 8 eggs and mix with 1tbs cream, 2tbs very fine Salpicon of prawns and truffle and 25 g (1 oz) butter. Beat 4 whole eggs, season and add and mix in the scrambled eggs; fill into the moulds and cook au Bain-marie. Turn out and arrange in a circle on a round dish and finish by pouring a little light Sauce Crevettes in the centre of the dish.