CookEat Recipe
Shirred Eggs Allemande
Shirred eggs finished with a warm veal-broth sauce enriched with lemon and egg yolk.
Method
Steps
Step 1
Put the three pounds raw veal bones into a large food-safe stockpot with the five gallons cold water. Use equipment with room for the full batch and safe headspace. Bring to a boil and carefully skim off the scum.
Step 2
Peel the four medium carrots, two small turnips and two onions and leave them whole. Add them with the one parsley root, three leeks and two celery stalks. Cover and gently boil for four hours, skimming as needed.
Step 3
Strain the broth through clean food-safe cheesecloth. Measure one pint of the actual strained broth for this sauce and keep that portion hot. Divide the unused broth into small shallow containers, cool rapidly in an ice or cold-water bath and refrigerate at 40°F or colder within two hours; freeze if keeping longer. If using chilled broth later, bring it back to a boil before use.
Step 4
For the sauce, mix the one tablespoon butter with the two tablespoons flour in a small saucepan and heat for half a minute. Pour in the measured one pint hot white veal broth. Add the half saltspoon salt, one saltspoon cayenne and half saltspoon grated nutmeg. Stir continuously until boiling, then gently reduce this actual sauce by half.
Step 5
Preheat a conventional oven to 325°F. Mix one yolk from a commercially pasteurized shell egg on a clean plate with the one tablespoon pasteurized cream and juice strained from the half lemon. Stir into the hot reduced sauce and heat gently while mixing for one minute, without boiling. Strain through clean food-safe cheesecloth into a clean saucepan and keep hot for prompt serving.
Step 6
Lightly grease six small shallow ovenproof shirred-egg dishes with the extra butter and put them on a baking sheet. Carefully crack two fresh eggs into each dish. Divide the separate total half teaspoon salt and two saltspoons white pepper evenly across all six dishes.
Step 7
Bake the individual dishes in the 325°F oven. Begin checking after three minutes and continue until both whites and yolks are firm in every dish. Remove with oven mitts, divide all the hot strained sauce evenly over the cooked eggs and serve promptly.
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