| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
La, Times |
12 |
Servings |
INGREDIENTS
| 1 |
c |
Milk |
| 1 |
c |
Cream |
| 1/2 |
c |
Lobster Stock |
|
|
Salt and pepper |
| 1 |
|
Dozen Eggs |
| 1 |
oz |
Beluga or other caviar |
| 2 |
lb |
Rock salt, optional |
| 1 |
lb |
Mixed spices including |
|
|
Fresh bay leaves and |
|
|
Peppercorns, optional |
|
|
=== LOBSTER STOCK === |
|
|
Shells from 2 lobsters |
| 5 |
|
Black peppercorns |
| 1 |
|
Bay leaf |
| 1 |
|
Parsley sprig |
| 1 |
|
Garlic clove |
| 1/2 |
|
Onion |
| 5 |
c |
Water |
INSTRUCTIONS
Note: The custard is cooked in egg shells, and an egg carton is the
perfect thing to hold them upright in the water as they poach. It must
be a cardboard, rather than a plastic, carton. Make the Lobster Stock:
Put lobster shells, peppercorns, bay leaf, parsley, garlic, onion and
water in saucepan and bring to boil. Lower heat to simmer and cook
until liquid is reduced to 2 cups, about 2 hours. Strain liquid into
clean pot and simmer until reduced to 1 cup, about 1 hour. Bring milk
and cream to boil with Lobster Stock. Season with salt and pepper to
taste. Take 3 eggs and cut off tops of small ends with kitchen shears
or sharp knock of large knife. Put yolks and whites in bowl. Set empty
shell cups aside. Stir small amount of hot cream mixture into eggs in
bowl to temper them. Then stir eggs into remaining cream mixture.
Strain through fine mesh strainer or cheesecloth. Cut tops off
remaining 9 eggs as above. Reserve shell cups; yolks and whites may be
reserved for another use. Clean egg shells and carefully remove
interior membrane with your finger. Once membrane is removed, shells
will be very brittle. Rinse shells in warm water. Place shells back in
egg carton, then place carton in large casserole pan. Fill pan with
water just until level reaches 1/4 of way up side of eggs. Fill shells
with custard. Cover and bake at 275 degrees until custard sets but is
still soft, 40 minutes. Remove from oven and place custard-filled eggs
on bed of rock salt decorated with spices. Top with caviar and serve.
Yields 12 servings. Each serving: 161 calories; 173 mg sodium; 255 mg
cholesterol; 13 grams fat; 2 grams carbohydrates; 8 grams protein; 0
fiber Recipe Source: Los Angeles Times - 10-14-1999 Recipe from Ron
Siegel, chef at Charles Nob Hill Restaurant, San Francisco, CA
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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