WAIE (whatamieating.com)
This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011.
She will be greatly missed.
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| œufs à la Chartres
Language: French
Description: "Eggs in the style of Chartres." There are various ways of preparing this. 1) Eggs, poached or cooked in butter in a shallow dish, and placed on croûtons, coated with tarragon sauce or demi-glace and decorated with blanched tarragon leaves. 2) There is a cold version of poached eggs, cooled, with tarragon and aspic served on chicken mousse with tarragon butter 3) Eggs cooked in a vegetable mould with slices of sausage or with blanched tarragon leaves.
Gender: m
Ethnicity: French
Most frequent country: France
Most frequent region: Chartres in Orléanais in Loiret in Centre
Also known as: oeufs chartreuse
See places: French food and cuisine, Loiret
See foods and dishes: à la chartraine, aspic, beurre d'estragon, demi-glace, macédoine, mayonnaise
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