1457 Oeufs Sévigné

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Poached or Soft-boiled

Prepare some thin Croutons of bread fried in butter and spread with a fine purée of braised lettuce. Coat the eggs with Sauce Suprême, decorate with a slice of truffle and place each on a prepared Croûton.

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