1452 Oeufs Saint-Hubert

Name: Oeufs Saint-Hubert
Cuisine: France
Ingredients: roebuck; glaze; eggs; game-flavoured sauce poivrade; puff pastry

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Poached or Soft-boiled

Prepare a very fine mince of roebuck and mix it with a little Sauce Civet; mould this mixture dome shape on a buttered dish and glaze quickly un