1412 Oeufs Nantua

Name: Oeufs Nantua
Cuisine: France
Ingredients: shells; crayfish; truffle; glaze; aspic jelly; trimmings; tartlet; mayonnaise; cooked crayfish; eggs; sauce nantua; artichoke; egg

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Sur le Plat: Place a tablespoon of Salpicon of cooked crayfish tails mixed with a little