1388 Oeufs Lully

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sur le Plat

Fry the eggs in butter in a frying pan and trim round with a plain pastry cutter. Place each one on a slice of raw ham sautéed in butter and of the same size as the egg, then place each on a round slice of toast of the same size. Arrange in a circle on a round dish and fill the centre with buttered macaroni mixed with Tomato Fondue.