Œufs de Vanneau (Lapwing Eggs)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Lapwing eggs
- Garden cress (cresson alénois)
- Butter
Instructions
- Cook the lapwing eggs hard.
- Serve them plainly, with a garnish of garden cress.
- Or else dress them in a nest imitated with butter.