Eggs Négus
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 small game croquette
- Périgueux sauce (sauce Périgueux)
Instructions
- Cook the eggs sur le plat (in the pan) in the ordinary manner. Place a small game croquette (croquette de gibier) formed as a disk on each side of the yolks. Surround the entire dish with a thin cordon of Périgueux sauce.