Eggs in Sauce Périgueux with Country Foie Gras Canapés
- 4 farm-fresh eggs
- 1 ounce butter (30 g)
- Fleur de sel
- 3 1/2 ounces black Richeranche truffles (100 g)
- 4 country-style baguettes 4 3/4 inch (12 cm) long
- 1 3/4 ounces preserved foie gras (50 g)
- 14 ounces veal trimmings (400 g)
- 1 3/4 ounces shallots (50 g)
- 2 cloves garlic
- 4 1/3 fluid ounces Madeira wine (13 cl)
- 6 tablespoons truffle juice (10 cl)
- 1 sprig fresh thyme
- 1 pint light veal stock (50 cl)
- 1 pint veal jus (50 cl)
- 1 3/4 ounces crushed truffles (50 g)
- grapeseed oil
- 1/2 ounce butter (15 g)
Step 1: Périgueux Sauce
Gently fry the veal trimmings in some grapeseed oil in a cast iron pot. Add a dab of butter, and lightly caramelize the meat.
Add the chopped shallots and the crushed garlic, and sweat for a few minutes. Skim off any excess fat. Deglaze with the Madeira, add the veal stock and the sprig of thyme, and reduce to glaze. Add the clear veal jus and the truffle juice, and reduce again to obtain the required consistency.
Strain through a fine meshed chinois without pressing down on the solids. Season to taste, and add a bit of freshly ground pepper and the chopped truffle.
Step 2: Eggs
Place the eggs and the truffles in an airtight container, and set aside for 24 hours.
Butter four ramekins, and break an egg into each—make sure the yolk is right in the center of each dish.
Bake at 355°F (180°C) in a bain-marie. When cooked, the yolk should be hot, and the white should have set.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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