Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take some hard-boiled eggs, cut them in half and remove the yolks, which you chop very finely.

Take some foie gras, enough to fill the eggs you have, pass it through a fine sieve, and stuff the eggs with it. This should be done with a light hand and the foie gras should not be pressed down. Dispose your eggs in a hollow serving dish and prepare the sauce.

The sauce is a mixture of Béchamel and mayonnaise, one-third of the former and two-thirds of the latter; the Béchamel should not be too stiff or the mayonnaise too vinegary, all this being combined so as not to drown the fine flavour of the foie gras. It should be poured over the stuffed eggs, which should be completely covered and sprinkled all over with the chopped yolks.