1419 Oeufs à la d’Orléans

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Fill some tartlet cases with a Salpicon of white of chicken mixed with Tomato Sauce. Coat the eggs with Sauce Béchamel finished with Pistachio Butter in the proportion of 150 g (5 oz) of this butter per 5 dl (18 fl oz or U.S. cups) of sauce; place the eggs on the prepared tartlets.

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