œufs Belloy

[French]

"Eggs Belloy." 1) 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 or 2) scrambled eggs with diced salt pork and chopped chives, served with demi-glace.

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