1401 Oeufs Mignon

Name: Oeufs Mignon
Cuisine: France
Ingredients: sauce crevettes; eggs; black truffle; artichoke; butter; artichoke bottoms; prawns; buttered peas

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.