Œufs à la Rouennaise (Eggs en Cocotte with Farce Gratin and Sauce Rouennaise)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- Farce gratin C
- sauce Rouennaise
Instructions
- Line the bottom and sides of the cocottes with a layer of Farce gratin C.
- Break an egg into each and poach as usual.
- Surround the yolks with a ribbon of sauce Rouennaise.