1457 Oeufs Sévigné

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

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.

Part of