1426 Oeufs à la Percheronne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut 6 hard-boiled eggs and 2 cooked medium potatoes into slices whilst still hot. Arrange the eggs and potatoes in a deep dish in alternate layers with a little buttered Sauce Bechamel between them and finishing with a layer of sauce.