Oeuf mayonnaise, sometimes shortened to oeuf mayo, is a simple French egg dish. It is an hors d'oeuvre and is considered a classic bistro dish. A recipe was included in the 1936 cookbook L'Art culinaire moderne by Henri-Paul Pellaprat, which was first translated for American cooks in 1966 as Modern French Culinary Art.[1]
- ^ Pellaprat, Henri-Paul (1966). Kramer, René; White, David (eds.). Modern French Culinary Art. World Publishing Company. p. 359.
Adapted for the American Kichen by Avanelle Day