1392 Oeufs à la Maraîchère

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.