1429 Oeufs à la Piémontaise

Name: Oeufs à la Piémontaise
Cuisine: France
Ingredients: cheese; truffles; truffle; eggs; parmesan; cheese; butter

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Sur le Plat:Butter the dishes, sprinkle with grated cheese and break in the eggs. Sprinkle the surface with grated cheese and cook in the usua