Chapter XII · Eggs · No. 398
Built upon: No. 395Eggs on the Dish
398—Eggs Chasseur
Cook the eggs as per No. 395, Eggs on the Dish. This done, garnish on either side with a tablespoonful of sliced chicken’s liver, rapidly sautéd and cohered with a little Chasseur sauce.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 398, p. 165. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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