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Eggs A La Russe


6 eggs
1 small can of caviar (2 tablespoonfuls)
pint of stock
1 teaspoonful of onion juice
1 pinch of pepper


Hard-boil the eggs, remove the shells, cut them into halves lengthwise; take out the yolks without breaking the whites, and press them through a sieve, then add the caviar, onion juice and pepper. Heap these back into the whites. Boil the stock until reduced one-half, baste the eggs carefully, run them into the oven until hot, pour over the remaining hot stock and send to the table.

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