1415 Oeufs à la Niçoise

Name: Oeufs à la Niçoise
Cuisine: France
Ingredients: mayonnaise; purée of fresh tomatoes; artichoke bottoms; potatoes; french beans; tartlet; tomato flesh; boiled potatoes; egg; cooked french beans; veal gravy; tomato fondue

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poached or Soft-boiled

Trim some potatoes to the shape of artichoke bottoms and cook in the same way as for Pommes Château, then fill them with cooked French beans, cut in dice and buttered.