Eggs Rouennaise
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Farce gratin C
- eggs
- Sauce Rouennaise
Instructions
- Line the bottom and sides of individual cocotte dishes with a layer of farce gratin C (forcemeat gratin). Crack eggs into the lined cocottes. Poach them in the usual manner. Surround the yolks with a ring of Sauce Rouennaise.