Oeufs à la Soubise

Name: Oeufs à la Soubise
Yield: For 4
Ingredients: ½ pint creamy, well-flavoured Béchamel; 1 lb onions, poached in milk until tender, seasoned and sieved; 1 lb onions, poached in milk until tender, seasoned and sieved; 6 hard-boiled eggs

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

6 hard-boiled eggs
1 lb onions, poached in milk until tender, seasoned and sieved
½

Side dish
Vegetarian

Method

Make a mound of onion purée on a hot dish. Place the eggs on top and cover with Béchamel. Serve hot.