1468 Oeufs Vauluisant

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Poached

Arrange the eggs on a dish in a circle, each placed on an oval flat Croquette of chicken; coat with Cream Sauce and fill the centre with a purée of French beans.