1401 Oeufs Mignon

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.