1402 Oeufs Mirabeau

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Sur le Plat

Coat each dish with 10 g ( oz) Anchovy Butter, break in the eggs and cook in the usual manner. When ready, place a large olive stuffed with tarragon butter on each side of the dish, surround each yolk with thin strips of anchovy fillet and decorate with blanched leaves of tarragon.