Advertisement
1448 Oeufs à la Rouennaise
Preparation info
- Difficulty
Medium
Appears in
Published 1903
Method
En Cocotte
Coat the bottoms and sides of the Cocottes with a layer of Gratin Forcemeat C; break in the eggs and cook au Bain-marie in the usual way. Surround the yolks with a cordon of Sauce Rouennaise.