Eggs Cluny
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 2 small poultry croquettes (croquette de volaille)
- tomato sauce (sauce Tomate)
Instructions
- Cook the eggs as usual for a flat dish (sur le plat). Arrange a small round poultry croquette on each side, approximately the size of an apricot. Surround with a border of tomato sauce (sauce Tomate).