1546 Oeufs de Vanneau Troubadour

Name: Oeufs de Vanneau Troubadour
Cuisine: France
Ingredients: eggs; purée of foie gras; tartlet; egg; morels; butter

Preparation info

Appears in

Published 1903

Method

Select a number of large morels allowing one per egg, remove the stalks and free the openings; season and cook them in a little butte