Recipes Encarion

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the cooking school in the bakery
lidy s fotos 029
Les oeufs meurette aux cèpes
Poached eggs
4 rounds of bread
4 fresh eggs
Water to cover
½ dl Vinegar
Sauce :
2 tbsp finely chopped carrot and onion (mirepoix)
2 cloves of garlic
a pinch of thyme
1 tbsp duck fat
3 dl red wine
2 dl glace de viande (strong veal stock)
100g cèpes or snails
Fill a pan with 2 3 litres of water
Add a half dl of vinegar to the water, and bring to the boil
Stir the water to make a swirl in the centre, carefully drop in an egg from a cup. Leave to cook (do not allow to boil) carefully for 3 minutes, shaking the pan from time to time so that it does not stick to the bottom of the pan. Remove the egg with a slotted spoon and keep in cold water until needed. Cut off any ragged edges with scissors
To reheat the eggs, pour off half the water top up with hot water, leave for a few minutes to reheat, remove from the water, dip dry and serve with chosen sauce.
Heat the duck fat in a heavy based saucepan, add the mirepoix and cook slowly until soft , add the garlic, thyme and red wine and allow to cook until reduced by 1/3 rd add the glace de viande and simmer to a tasty thick sauce.
Add the finely chopped herbs and season to taste.
Reheat the eggs by pouring off half the water and topping up with hot water, leave to stand for3 minutes.
Place the rounds of bread (toasted on the plate, spoon on the fried cèpes or the snails. Dry the eggs lay on the bread and spoon over the sauce.

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