1475 Vol-au-vent d’Oeufs

Name: Vol-au-vent d’Oeufs
Cuisine: France
Ingredients: hard-boiled eggs; mushrooms; cream; eggs; cooking liquor; truffles; madeira; sauce bechamel; mushroom; truffle

Preparation info

Difficulty
Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Hard-boiled

Prepare a garnish of the following items: 6 sliced hard-boiled eggs, 100 g (3½