1406 Oeufs Montargis

Name: Oeufs Montargis
Cuisine: France
Ingredients: red ox tongue; eggs; tongue; butter; chicken liver; sauce mornay; parmesan; meat glaze; sauce béchamel; mushrooms; tartlet

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Shallow Fried

Fill some tartlet cases with a mixture of chicken liver cut in Julienne and sautéed in butter and a Julienne of tongue and