1393 Oeufs Marinette

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Scrambled

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.