Wednesday, 26 December 2007
EGGS A L'IMPERATRICE
EGGS A L'IMPERATRICEToast six slices of bread; butter them, put on top a thin slice of
_pate de foie gras_, and on top of this a hot poached egg. Baste with
a little melted butter, dust with salt and pepper and send at once to
the table. This is one of the most elegant of all the egg dishes.
posted by kanx1976 at
05:36
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