Eggs Meyerbeer
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 1 lamb or mutton kidney
- Périgueux sauce (demi-glace with truffles and foie gras)
Instructions
- Cook the eggs on the plate in the usual manner. After cooking, place between the yolks a lamb or mutton kidney, split and grilled without breading. Surround with a border of Périgueux sauce (demi-glace with truffles and foie gras).