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Receta Egg En Cocotte With Ceps And Chicken Liver
by Global Cookbook

Egg En Cocotte With Ceps And Chicken Liver
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Ingredientes

  • 6 x Large eggs
  • 500 gm Ceps
  • 400 gm Chicken liver
  • 3 x Cloves garlic
  • 1 Tbsp. Minced parsley
  • 200 ml Double cream
  • 100 gm Shallots Vegetable oil

Direcciones

  1. Egg en Cocotte: Slice the ceps quite finely. Heat the butter in a pan and add in the ceps. Once they have started to brown add in the shallots and garlic.
  2. After a few mins season with salt and pepper and remove to a liquidiser.
  3. In the same pan heat some more butter,. Make sure it is very warm then add in 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).
  4. Add in a little double cream and mix it in.
  5. 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 warm 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 hard, but the yolk runny. Dress with parsley.
  6. Custard:Add in more cream to the mix in the liquidiser, plus 2 Large eggs, salt and pepper and mix till smooth. Butter 3 more ramekins with soft butter (not melted) and spoon the mix into the ramekins. As before, put the ramekins in a large dish of warm 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.