Œufs Négus (Eggs sur le Plat with Game Croquettes and Sauce Périgueux)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- small game croquettes
- sauce Périgueux
Instructions
- Cook the eggs sur le plat in the usual way.
- Set a small puck-shaped game croquette on each side of the yolks.
- Surround with a ribbon of sauce Périgueux.