1422 Oeufs à la Parisienne

Name: Oeufs à la Parisienne
Cuisine: France
Ingredients: chicken; sauce demi-glace; eggs; truffle; mushroom; tongue; forcemeat

Preparation info

Appears in

Published 1903

Method

Coat the inside of the Cocottes with chicken forcemeat mixed with the same quantity of equal parts of chopped tongue, mushroom a