Reference > Farmer's Cookbook > EGGS > Eggs à la Commodore
  Eggs à la Lee Eggs, Waldorf Style  
CONTENTS · BIBLIOGRAPHIC RECORD

Eggs à la Commodore

Cut slices of bread in circular pieces and sauté in butter. Remove a portion of centre, leaving a rim one-fourth inch wide. Spread cavity thus made with pâté de foie gras purée, place a poached egg in each and pour over a rich brown or Béchamel sauce to which is added a few drops vinegar. Garnish with chopped truffles.


CONTENTS · BIBLIOGRAPHIC RECORD
  Eggs à la Lee Eggs, Waldorf Style  
 
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