œufs à la bressane

[French]

"Eggs in the style of Bresse." There are different ways of preparing these. 1) Eggs cooked in a mould lined with sliced truffles and cockscombs, turned out onto artichoke hearts filled with diced mushrooms, cockscombs and cock's kidneys bound with velouté sauce or 2) scrambled eggs decorated with sautéed chicken livers and sliced truffles, surrounded by a demi-glace.

Countries

Regions