1393 Oeufs Marinette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Scramble 6 eggs and mix in a teaspoon of chopped chervil; place in a deep dish and arrange a circle of rounds of red salt ox tongue on top. In the centre place a Salpicon of asparagus tips, white of chicken and truffle tossed in butter.