1411 Oeufs à la Moscovite

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the tops and bottoms of hard-boiled eggs level so as to give the shape of a barrel. Surround the top and bottom of each with three strips of anchovy fillets and place a very small round of truffle in the middle to represent the bung of a barrel which the eggs are meant to resemble.

Empty the centre of the eggs by means of a column cutter and fill each one with caviare, moulding it to a point on top. Place each one on a very White artichoke bottom and surround the base of the egg with a line of chopped jelly.