Chapter XII · Eggs · No. 435
Built upon: No. 223Ordinary or Dry DuxelleNo. 268Gratins
435—Hard-boiled Eggs Chimay
Cut the eggs, lengthwise, in two. Remove the yolks, pound them into a paste, and add thereto an equal quantity of dry Duxelle (No. 223, Ordinary or Dry Duxelle). Fill the empty whites with the preparation; place them on a buttered No. 268, Gratins-dish; cover them with Mornay sauce; besprinkle with grated cheese; pour a few drops of melted butter upon the sauce, and set to glaze in a fierce oven.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 435, p. 173. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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