melt the butter, add flour, and cook for 2-3 mins. to get rid of the flury taste. add the chicken broth, a litle at a time, stirring constantly until smooth and thicened.
cut the eggs in half lenthwise and place in a shallow serving dish. srving dish. remove the yolks. fill the halves with foie gras. mix the mayonnaise and bechamel sauce and pour over the eggs. put the yolks through a sieve or a ricer and sprinkle on top. his is usually served cold, but may be heated.
Serving
Suggestions
salad Nicoise or club rolls
Originally Submitted
5/5/2008
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