1391 Oeufs Malmaison

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Fill some fairly large tartlet cases with a mixture of buttered peas, diamonds of French beans and asparagus tips. Place one egg in the centre of each and surround each egg with a cordon of Sauce Béarnaise. Place a pinch of chopped chervil and tarragon in the centre of each.

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