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Scrambled Farm Eggs with Truffles and a Cèpe Mushroom Savarin - Strasbourg , Alsace, France
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Choucroute and Kougelhopf, bäckeoffe and sueri nierli, wädele and lewerknepfle - even if you are a connaisseur of French cuisine you are lilkely to be entering unfamiliar territory when you settle down with a glass of muscat or Crémant d’Alsace to study a
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Scrambled Farm Eggs with Truffles and a Cèpe Mushroom Savarin
From the restaurant "LE PARC" in Obernai
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Ingredients to serve 4 people
10 farm eggs
40 g of truffles
60 g of butter
200 g of cèpe mushrooms
1,2 dl of cream
1 dl of milk
truffle juice
chervil
salt and pepper
1 dl of chicken breast stock
1 soup spoon of Madeira
Preparation
To prepare the cèpe mushroom savarin, trim the stems, clean the mushrooms and mince them. Half-cook the mushrooms in butter and put them to the side before they are colored.
Beat 2 eggs with the milk and 1 dl of cream. Add the seasonings and the chervil. Add the mushrooms and fill 8 savarin molds which have been well greased with butter.
Cook in the oven for about 10 minutes.
To prepare the sauce, reduce the chicken stock by half and add the Madeira, the truffle juice, the butter and seasonings. Put to the side.
To prepare the eggs, cut 8 small round disc of truffles and put aside for decoration.
Julienne the rest of the truffle and half-cook in butter. Add the 8 eggs, a trickle of truffle juice and seaonings.
Stir while cooking over low heat until a soft consistency has been obtained.
Unmold the savrins (2 per plate), stuff with the scrambled eggs and garnish with a trickle of sauce, the reserved slices of truffles and a bit of chervil.
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