1438 Oeufs à la Ravigote

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Coat some egg-shaped moulds with a layer of aspic jelly and decorate with small pieces of gherkin, tarragon and capers. Place a spoonful of Sauce Rémoulade mixed with a little jelly into each mould whilst the sauce is still liquid. Place either poached or soft-boiled eggs quickly in the moulds so that the sauce comes up and completely covers the egg. Allow the sauce to set then demould on to oval decorated shapes of aspic jelly.

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