The origin of this preparation is due to Dunand, cook of Bonaparte who imagined this recipe on the battlefield of Marengo in Italy, June 14, 1800, with the meager provisions available at that time, i.e. 3 eggs , 4 tomatoes, 6 crayfish...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.