1464 Oeufs Tripe à la Bourgeoise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 150 g (5 oz) chopped onion in a little butter without colouring it; sprinkle with 20 g ( oz) flour and moisten with dl (12 fl oz or U.S. cups) boiling milk. Season with salt, white pepper and nutmeg and cook gently for 20 minutes. Pass through a fine sieve, replace the purée in a pan and reheat. Cut the eggs into quarters, place in a deep dish and cover with the prepared purée.