1445 Oeufs Rossini

Name: Oeufs Rossini
Cuisine: France
Ingredients: eggs; tartlet; sauce demi-glace; veal gravy; madeira; egg; butter; truffle; foie gras

Preparation info

Appears in

Published 1903

Method

Shallow fry the eggs in butter and trim them round with a plain cutter. Place each egg on a round slice of foie gras which has