Œufs Isoline (Eggs sur le Plat with Half-Tomatoes à la Provençale and Chicken Livers)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Eggs
- Very small half-tomatoes prepared à la Provençale
- Chicken livers
- Madeira
Instructions
- Cook the eggs sur le plat as usual.
- Arrange very small half-tomatoes prepared à la Provençale between the eggs and around the dish.
- Sauté the chicken livers in Madeira.
- Place a chicken liver in the middle of each half-tomato.