1477 Oeufs Yvette

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Prepare 6 scrambled eggs and carefully mix in 2tbs Sauce Nantua and 1tbs each of asparagus tips and diced crayfish tails.

Place the mixture in pale baked tartlet cases made from puff paste trimmings and place a nice slice of truffle on top of each.