Œufs à la d'Aumale (Scrambled Eggs d'Aumale)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- scrambled eggs
- 2 spoonfuls thick
- veal kidney
- Madeira
Instructions
- Add 2 spoonfuls of thick, very red tomato purée to the scrambled eggs.
- Dish them in a timbale and make a hollow in the middle.
- Cut veal kidney in dice, sauté it in Madeira and season it well.
- Fill the hollow with the kidney garnish.