1401 Oeufs Mignon

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poached or Soft-boiled

Reheat some large artichoke bottoms in butter and fill each, half with buttered peas and half with buttered prawns. Coat the eggs with Sauce Crevettes, place each on a prepared artichoke and decorate with a nice slice of very black truffle.