INGREDIENTS

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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