1407 Oeufs Montmorency

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Sur le Plat

Place a tablespoon of creamed asparagus tips in the dishes; break in the eggs and cook in the usual manner. When cooked, garnish each by placing 4 nice green tips of asparagus between the yolks and at the side a small bouquet of sliced artichoke bottoms sautéed in butter.