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WAIE (whatamieating.com)


This is the searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.

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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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Database last updated: 21 June 2011 12:23