Œufs Meyerbeer (Eggs sur le Plat with Grilled Kidney and Sauce Périgueux)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Eggs
- Mutton or lamb kidney
- Sauce Périgueux
Instructions
- Cook the eggs sur le plat as usual.
- Split the mutton or lamb kidney open and grill it without breadcrumbing it.
- After cooking, place the kidney between the yolks.
- Surround with a ribbon of sauce Périgueux.