1402 Oeufs Mirabeau

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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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.