Œufs en Berceau (Eggs in a Cradle)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- fine Hollande potatoes
- white of chicken
- sauce Aurore
Instructions
- Shape fine Hollande potatoes in the form of a cradle and bake them in the oven.
- Take out the pulp.
- Line the inside of each with a layer of fine hash of white of chicken with cream.
- Coat the eggs with sauce Aurore and set one in each potato.