Poularde Aux Oeufs

Name: Poularde Aux Oeufs (Chicken Stuffed with Eggs)
Cuisine: France
Ingredients: egg; fowl; pepper; salt; parsley; eggs

Chicken Stuffed with Eggs

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

Europe
France
Main course
Mediterranean

Method

This creation is a lot of fun for youngsters. Cook about 6 eggs to firm-soft stage. Carefully shell them and then roll in chopped parsley. Sprinkle cavity of bird with salt