Almost all non-Foodies confuse cuisine minceur with nouvelle cuisine. This muddle is a left-over from the late 1970s, when food writers and journalists confused the new general trend of French cookery (NC) with
Guérard says to slice the tops of fresh eggs very carefully with a serrated knife about ½ inch (1 cm) above the roundest part of the shell. Then scramble the egg over the lowest possible heat, as slowly as possible, and remove when it is still a light cream. Beat in a half teaspoon of fromage blanc 0% (not butter) per serving, along with salt and pepper, ¼ tbs finely minced onion and ¼ tsp chopped chives. Spoon this into washed and dried eggshells, top each one with
© 1984 Paul Levy. All rights reserved.