Recipes > Eggs > Eggs a la Bourguinonne

Eggs a la Bourguinonne


Poach eggs in the French style, letting them be as soft as possible. Butter a flat baking-dish; sprinkle it with bread crumbs and grated cheese. Place on them carefully the poached eggs. Cover them with Bechamel or Allemande sauce, and sprinkle over the top grated Parmesan cheese. Place in a hot oven to melt the cheese, and lightly brown the top.


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The Century Cook Book (1901).

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