1441 Oeufs Reine Margot

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Scrambled

Prepare 6 scrambled eggs and finish with 35 g ( oz) Almond Butter. Place the eggs in pale baked tartlet cases and surround with a cordon of Sauce Béchamel finished with Pistachio Butter.