French

[English]

Terms in French 8091-8100 of 10943

œufs durs aux anchois

[French]

"Boiled eggs with anchovies." Hard boiled eggs, the yolks removed and sieved, mixed with anchovy butter and chopped mushrooms, returned to the whites. They are they dipped in egg and breadcrumbs, fried and served with sauce anchois.

œufs durs Bagration

[French]

Hard boiled eggs, halved lengthways, placed on a risotto base, coated with cream sauce mixed with chopped ox tongue, ham, truffles and mushrooms.

œufs durs Baroda

[French]

Hard boiled eggs, cooled, halved lengthways, stuffed with the sieved yolks mixed with anchovy butter mixed with a little curry powder, covered with mayonnaise and garnished with aspic.

œufs durs Belloy

[French]

Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with Mornay sauce mixed with diced lobster, mushrooms and truffles, sprinkled with grated Parmesan cheese and baked au gratin.

oeufs durs à la Bennett

[French]

Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with soubise (puréed onions) and chopped mushrooms, coated with breadcrumbs, sprinkled with grated Parmesan cheese and baked.

œufs durs boulangère

[French]

"Hard boiled egg in the style of the baker's wife." Hot bread rolls filled with diced hard boiled eggs and béchamel sauce, sprinkled with parsley.

œufs durs Carême

[French]

"Hard boiled eggs in the style of Carême." Slices of hard boiled egg, artichoke hearts and truffles bound with cream sauce and diced mushrooms, placed in a small dish and coated with sauce Nantua, decorated with sliced truffles.

œufs durs Cecilia

[French]

Hard boiled eggs, halved lengthways, the yolks removed, sieved and mixed with cream sauce and chopped mushrooms, placed on large grilled mushrooms, coated with Mornay sauce, sprinkled with grated Parmesan cheese and baked.

œufs durs Chimay

[French]

Yolks of hard boiled eggs sieved and mixed with dry duxelles and parsley, cream and seasoning, stuffed back into the whites and coated with Mornay sauce and glazed.

œufs durs Christophe Colomb

[French]

Hard boiled eggs, cooled, halved lengthways, stuffed with the sieved yolks mixed with chopped chicken, anchovy fillets, capers and gherkins (US: dill pickles), garnished with slices of radish. They are served with a cold mustard sauce.