Advertisement
Œufs: Carême
Appears in
Published 1914
In timbale, place the eggs cut into roundels, collops of artichoke bottoms, slices of truffles, cohered and coated with Nantua sauce, decorate with slices of truffles.
Advertisement
Published 1914
In timbale, place the eggs cut into roundels, collops of artichoke bottoms, slices of truffles, cohered and coated with Nantua sauce, decorate with slices of truffles.