CookEat Recipe
Shirred Eggs with Truffles
Eggs baked in individual dishes and finished with hot truffle slices, sherry and demi-glace.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Put the ten quarts cold water in a very large stockpot with ample headroom and begin heating. Have a butcher clean and cut the two fresh raw white calf feet into small pieces. Put them in a roasting pan with the half pound raw ham cut into pieces, one pound veal bones, two carrots, two onions and two leeks, all sliced, the three branches parsley root and one celery branch, sliced. Add the ten cloves, four bay leaves, twenty whole allspice berries, two tablespoons whole black peppercorns, one teaspoon thyme and one and a half tablespoons salt. Spread about four tablespoons rendered pork lard over the vegetables and roast until the bones, meat and vegetables are golden, without burning.
Step 2
Transfer the complete roasted mixture to the stockpot and add the one pint canned tomatoes. Bring slowly to a boil and cook for thirty minutes. Cover, lower the heat and keep at a gentle simmer until the liquid has reduced by half. Before proceeding, check that the meat on the feet and the ham have each reached at least 70°C for two minutes, probing away from bone.
Step 3
In a second very large saucepan, heat the three ounces butter, stir in the six tablespoons flour and cook for twenty minutes, stirring regularly, until the roux is thoroughly brown. Carefully pour the hot stock mixture into the roux, mixing well. Keep at a very gentle simmer for twelve hours, stirring regularly and adjusting the heat to prevent catching.
Step 4
Mix in the half pint sherry, then strain through a clean fine conical strainer into clean heat-safe containers, removing all bones and aromatics. Measure one tablespoon of the actual finished demi-glace for this sauce. Loosen that measured portion with a little hot ready-to-use unsalted veal broth until somewhat fluid, and keep all of it hot for immediate use. Rapidly cool the remaining demi-glace in shallow containers and refrigerate at 40°F or below within two hours; use within forty-eight hours or freeze.
Step 5
Preheat a conventional oven to 325°F. Carefully clean one medium fresh truffle and slice it finely. Put all the slices in a small saucepan with the separate one tablespoon sherry, all the loosened one-tablespoon demi-glace portion and half a saltspoon cayenne pepper. Mix, boil for three minutes and keep hot for immediate use.
Step 6
Lightly butter six shallow ovenproof shirred-egg dishes and set them on a baking sheet. Carefully crack two fresh eggs into each dish. Distribute the separate half teaspoon salt and two saltspoons pepper evenly across all six dishes.
Step 7
Bake the individual dishes in the 325°F oven. Begin checking after five minutes and continue until both whites and yolks are firm in every dish. Remove carefully with oven mitts.
Step 8
Divide all the hot sliced-truffle sauce evenly over the six freshly baked egg dishes and serve promptly.
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