1438 Oeufs à la Ravigote

Name: Oeufs à la Ravigote
Cuisine: France
Ingredients: aspic jelly; gherkin; tarragon; capers; jelly; soft-boiled eggs; egg

Preparation info

Appears in

Published 1903

Method

Coat some egg-shaped moulds with a layer of aspic jelly and decorate with small pieces of gherkin, tarragon and capers. Place