1472 Oeufs Villeroy

Preparation info
    • Difficulty

      Medium

Appears in

By Auguste Escoffier

Published 1903

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Method

Poached or Soft-boiled

Carefully dry the cooked eggs, coat with Sauce Villeroy and allow to become quite cold.

Trim carefully, then egg and breadcrumb them using very fine breadcrumbs. Deep fry