Oeufs Moulés

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Method

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