1540 Oeufs de Vanneau à la Moderne

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Coat the inside of dariole moulds with aspic jelly and line with a Chartreuse decoration. Place a cold hard-boiled plover’s egg in each mould the point facing downwards; finish by filling with more jelly and allow to set in a cold place.

Place a garnish of a Macédoine of vegetable bound with Mayonnaise in the centre of a round dish and mould it dome shape; demould the eggs and arrange in a circle around the Macédoine.