Poularde Aux Oeufs

Chicken Stuffed with Eggs

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

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