Eggs Connaught

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Seafood This elegant recipe for eggs Connaught was originally published in Cordon Bleu Cookery Course Volume Five (pages 2–3), printed in 1968. Legend has it that the dish was invented at the Connaught Hotel in Mayfair London. It is a light and spring-like dish perfect for any spring festivities such as Easter, where it make a perfect starter for the Easter Sunday lunch.

Cuisine: not stated · categories: Appetizer recipes; Boiled recipes; Difficult recipes; Easter recipes; Holiday recipes; Recipes; Recipes using butter; Recipes using cheese; Recipes using hard-cooked egg; Recipes using milk; Recipes using shrimp; Recipes using wheat flour; Recipes without cooking time; Recipes without servings; Side dish recipes

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