oeufs farcis chimay

Publié le par Thierry Sadiki anglaisrestocuisine

http://chefbrooks.com/images/Classical/P1190020.JPGToday's starter was: stuffed eggs chimay-style.

This recipe is adapted from the French Culinary Institute.

This photo is just an illustration taken from google.







You started by preparing the mushroom Duxelles.


For the Mushroom Duxelles you needed

  • shallots that you finely minced
  • mushrooms that you finely chopped
  • some parsley that you finely chopped.

you sweated (faire suer) the shallots in the butter and you added the chopped mushrooms and seasoned and cooked the duxelles.

Then you prepared the Bechamel sauce.

For the Bechamel Sauce you needed

  •  milk
  • butter
  • flour
  • Salt & pepper

You brought the milk to a simmer (frémir) in a saucepan. you melted the butter and cooked the flour in a separate pan. you cooked this mixture for 2-3 minutes, to get that raw flour flavor out. you added the simmering milk to the butter-flour mixture, then placed it back on stove (sur le feu)  and brought to a simmer. After the mixture has thickened, you whisked for another 2-3 minutes. Then, you seasoned with salt and pepper.

Last you continued to cook at a low simmer (à feu doux) for 10 minutes.

For the Eggs, you needed

  • 15 eggs
  • finely chopped parsley 

You place the eggs in a pot with just enough water to cover. Once boiling, you simmered eggs for 10 minutes and after you peeled/ shelled the eggs.

You removed the yolks. You passed the yolks through a fine sieve (tamis) and combined with the mushroom mixture (mélange). you added a small amount (une petite quantité) of béchamel sauce to the egg-mushroom mixture until it was thick enough (assez épais).

Then you added the chopped parsley, and seasoned.

For the Mornay Sauce you needed

  • Béchamel sauce
  • grated Gruyère cheese
  •  yolks
  • ground nutmeg (noix de muscade)

You brought the béchamel sauce to a boil (faire bouillir) and added the grated cheese. You whisked (battre) until the cheese melts (se mélange/ fond) and then removed from the heat (feu).


For the Finnish

  •  finely chopped parsley,
  • Grated Gruyère cheese

You filled in hollowed egg whites (blanc d'oeufs évidés) with the stuffing with piping bag (poche) and placed the eggs on an oven-proof dish (plat qui va au four) .

Last but not least (Pour finir et pas des moindres)

You topped eggs with the Mornay sauce, and sprinkled (saupoudrer) with the remaining cheese (fromage restant). You placed them in the preheated oven (four préchauffé) for 10 minutes until the cheese melted. Then you put them under a broiler (salamandre) for 1-2 minutes.

Before serving on an individual plate you sprinkled the eggs with parsley and served immediately.



Publié dans 2BTN 2013 gr2