1453 Oeufs Sardou

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Arrange the eggs in a circle on either oval or round cooked shapes prepared from puff paste trimmings. Coat the eggs with a purée of fresh artichoke bottoms mixed with cream. Place buttered asparagus tips mixed with an equal quantity of fine Julienne of truffle in the centre.