Various hard-boiled eggs: quartered, stuffed eggs (Les oeufs durs divers 3) from The Escoffier Cookbook: A Guide to the Fine Art of French Cuisine: The Classic Work by the Master Chef Auguste Escoffier Featuring 2,973 Recipes (page 160) by Auguste Escoffier

  • cooked tuna
  • aspic jelly
  • Show all ingredients...

  • EYB Comments

    Can substitute cooked salmon, cooked milts, cooked lobster meat, cooked shrimp, or cooked vegetables for cooked tuna. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked salmon, cooked milts, cooked lobster meat, cooked shrimp, or cooked vegetables for cooked tuna. See recipe for variations.

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