Œufs à la Flamande (Eggs on Flemish Purée with Sauce Crème)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- tartlet cases
- Brussels sprouts and potatoes
- sauce Crème
- Brussels-sprout butter
Instructions
- Make a Flemish purée of equal parts Brussels sprouts and potatoes.
- Fill tartlet cases with the purée.
- Add a quarter of Brussels-sprout butter to sauce Crème.
- Coat the eggs with the sauce and set them on the tartlet cases.