Oeufs Moulés

Preparation info
    • Difficulty


Appears in

By Robert Carrier

Published 1965

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A sort of œuf en cocotte in reverse, this was a fashionable first-course egg in nineteenth-century France. Nothing more or less than eggs baked in dariole moulds and then turned out before serving, these little egg turrets make a decorative first course, especially if served with an appropriate sauce and placed in indiv