Œufs à l’Oseille

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Prepare a purée of sorrel1 and put in a fireproof dish a layer about half an inch thick. Break your eggs over it, add salt and pepper and cook in the oven.

It is to be noted that for those egg dishes which are finished in the oven, the dish should be placed high in the oven and immediately under one of the tin plates; eggs should receive more heat from the top than from the bottom.