Eggs Isoline
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- small tomato halves
- chicken livers
Instructions
- Cook the eggs on the plate in the ordinary manner. Arrange small tomato halves prepared à la Provençale (with garlic, parsley, and breadcrumbs) between each egg and around the rim of the plate. Top the center of each tomato half with a sautéed chicken liver finished in Madeira wine.