Farci aux Oeufs from Memories of Gascony by Pierre Koffmann
Break the eggs into a bowl and beat lightly with a fork. Add the breadcrumbs, garlic and parsley and stir to make a thick paste. Season with salt and pepper. Heat the duck fat in a frying pan, put ...
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Ingredients
- salt
- freshly ground pepper
- 75 g/3 oz duck fat
- 2 garlic cloves, chopped
- 25 g/1 oz parsley, finely chopped
- 4 eggs
- 75 g/3 oz breadcrumbs
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