CookEat Recipe
Mollet Eggs with Sorrel
Soft-boiled eggs arranged around fresh sorrel purée and finished with 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 gill 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
Remove all tough stalks and stale leaves from the two quarts fresh sorrel. Wash in three changes of cold drinking water, lift out and drain well. Heat the separate half ounce butter in a saucepan, add the sorrel with one teaspoon salt, half a teaspoon finely ground white pepper and one tablespoon fine sugar. Cover and cook gently on the hob for ten minutes, stirring occasionally.
Step 6
Drain off all released liquid, press the cooked sorrel through a clean sieve and mix in a few additional small butter pieces. Shape all the hot purée as a dome on a hot dish.
Step 7
Use twelve commercially pasteurized intact shell eggs for this soft-yolk service. Plunge into enough boiling water for about five minutes until the whites are set. Lift into fresh cold drinking water for one minute, then peel carefully with clean hands and arrange around the sorrel dome. Pour all the loosened one-gill demi-glace portion over and serve promptly.
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