1392 Oeufs à la Maraîchère

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sur le Plat

Place a tablespoon of Chiffonade of lettuce, sorrel and chervil in the bottom of each dish; break in the eggs and cook in the usual manner. On each side of the yolks place a small slice of lean bacon, blanched and sautéed in butter.