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Short Description

Francois Tanty trained under Careme, became chef of Emperor Napoleon III, then chef of the Russian imperial family. In his 1803 book La Cuisine Francais, he notes that this recipe (which is essentially an egg baked in a giant crouton) was a favorite of the Tsarine. The most difficult part is baking to the point that the egg is white is set but yolk is not overcooked, at 355F (180C) this took about 15 minutes in a convection oven. This is a great recipe to cook for your significant other.




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