Oeufs Brouilles A La Michel Guerard Recipes

OEUFS EN MEURETTE

Steps:

• Pour 1 1/2 ounces of clarified butter into a pan and heat until smoking, about 400 degrees. Add the shallots and stir briskly. Add the bacon and brown lightly. To this mixture, add the crushed garlic cloves. Stir in the flour and cook until golden brown, about 4 minutes. Add all of the Burgundy and whisk in off the heat. Add the bouillon and stir thoroughly. Now add the lump of sugar, for luck. Pop in the bouquet garni, salt and pepper and simmer for 1 1/2 hours. After 1 hour add the red wine vinegar. At the end of 1 1/2 hours, add 1-ounce fresh butter to the sauce.
• Pass the sauce through a sieve and scrape every last drop of it through. Return to a clean pan and allow to cook gently. In a skilled cook the garlic in a little clarified butter to release the natural juices. Drop the rounds of bread into the garlic butter and add a little more clarified butter, if necessary. Fry until crisp and golden brown. Prick the wide end of the eggs with an egg pricker or needle and lower them into a pan of boiling water with a wire basket. Count 10 seconds and remove the eggs and break them into a cup. Take the water off the boil and add a pinch of salt and the eggs. Raise the heat and gently poach the eggs. Meanwhile remove the fried bread rounds from their pan and place in heated serving dishes or small bowls.
• With a slotted spoon remove eggs from water and place each on a piece of garlic bread. Pour the sauce around the egg, leaving some white showing. Garnish with parsley. Recommended drink: A good dry red wine.

OEUFS BROUILLES A LA MICHEL GUERARD

Steps:

• With a serrated knife, cut each egg shell about 1/2-inch from the pointed end. Empty the raw eggs into a bowl and reserve. Wash the egg shells (tops and bottoms) in warm water, then turn them upside down on a towel to dry completely. Over very low heat melt the butter in a saucepan just large enough to hold the eggs. Beat the eggs with a whisk, pour through a sieve into the warm butter, and return to the very low heat. Beat constantly with the whisk, gradually increasing the heat, until the eggs are thick and creamy, not solid. Remove the eggs immediately from the heat and continue whisking while adding the cream, shallots, chives, salt and pepper. Place the dried eggshells in egg cups. Using a teaspoon, carefully fill each shell 3/4 full with the creamed eggs, then finish filling each shell with 1 tablespoon of caviar. The caviar should be slightly domed on top. Place the little top of each shell on the caviar. Serve with toast. Yield: 4 servings Per serving: 791 Calories (kcal); 62g Total Fat; (68% calories from fat); 55g Protein; 8g Carbohydrate; 1680mg Cholesterol; 1739mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9332 Converted by MM_Buster v2.0n.