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Les Oeufs Farcis aux Rillettes
Eggs stuffed with potted duck
- Serves
4
- Difficulty
Easy
Published 1991
Hard-boiled eggs feature frequently in the hors d’oeuvre dish, as an accompaniment to sorrel and stuffed with rillettes.
Ingredients
4 2 tablespoons - chopped chives, tarragon
Method
Cut the hard-boiled eggs into two lengthwise, take out the yolks and mix them with the rillettes, the herbs and a little seasoning. Refill the whites with this mixture.
Whisk a white of egg, dip each stuffed half of egg into it and then fry them in hot fat or oil, turning them over until they are golden.
Serve on a hot dish surrounded by the hot tomato sauce.
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