| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy, Vegetables | Chez, Bruno | 1 | servings | |
INGREDIENTS
| 6 | Eggs | |
| 500 | g | Ceps |
| 400 | g | Chicken liver |
| 3 | Cloves garlic | |
| 1 | tb | Chopped parsley |
| 200 | ml | Double cream |
| 100 | g | Shallots |
| Vegetable oil |
INSTRUCTIONS
Egg en Cocotte: Slice the ceps quite finely. Heat the butter in a pan and add the ceps. Once they have started to brown add the shallots and garlic. After a few mins season with salt and pepper and remove to a liquidiser. In the same pan melt some more butter,. Make sure it is very hot then add the chicken livers. Turn them regularly. After 4 - 5 mins they should be quite brown, but pink in the middle. Put in the liquidiser with the liquid from the pan and mix it all up (not too much - the texture must be coarse). Add a little double cream and mix it in. Spoon the puree into ramekins so they are half full. Break a whole egg on top of each and season with salt and pepper. Put a little butter on the yolk. Put the ramekins in a large dish filled with hot water and heat on the hob for about 8 mins. Then finish off for a few mins in the oven. When they are ready, the white will be quite firm, but the yolk runny. Dress with parsley. Custard: Add more cream to the mixture in the liquidiser, plus 2 eggs, salt and pepper and mix until smooth. Butter 3 more ramekins with soft butter (not melted) and spoon the mixture into the ramekins. As before, put the ramekins in a large dish of hot water and put straight into the oven on a low heat for about 20 mins. Run the blade round the edge and remove from the ramekins. Pour over a sauce made from cream, a little Madeira and pepper and parsley. Converted by MC_Buster. Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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