1425 Oeufs à la Pastourelle

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

French Fried

Blanch and grill some rectangular-shaped pieces of lean bacon. Arrange them in a circle on a round dish, place an egg on each piece of bacon and set a grilled half of lamb or mutton kidney on each egg. Fill the centre with sliced small mushrooms, sauteed in butter with a little finely chopped shallot. Sprinkle this lightly with chopped parsley.