CookEat Recipe
Poached Eggs with Giblet Sauce
Poached eggs on toast with a chicken-gizzard, liver and demi-glace sauce.
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 gill of the actual strained broth for the giblet sauce. If not using this portion immediately, cool it rapidly in a shallow container, refrigerate at 40°F or colder within two hours and reheat to 165°F just before cooking the giblets. 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
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 5
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 6
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 7
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 and a quarter gills 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 8
Have a butcher clean the gizzard from one chicken, split it in two and remove all tough lining and grit. Cut into very small squares. Have the two fresh raw chicken livers trimmed free of gall and cut the same way. Put both into a saucepan with half a gill white wine and one actual gill hot finished white broth. Reduce over heat to a glaze, stirring to prevent catching.
Step 9
Add all the loosened one-and-a-quarter-gill demi-glace portion, half a teaspoon chopped parsley and one saltspoon cayenne. Mix and simmer gently for about eight minutes, continuing until all the gizzard and liver pieces reach 75°C for thirty seconds. Keep briefly hot for immediate assembly.
Step 10
Bring the separate three and a half quarts water to a boil in a broad low-sided pan giving at least four inches depth. Add one tablespoon vinegar. Wet a clean dinner plate with the separate one tablespoon cold water. Crack six commercially pasteurized shell eggs onto the plate without breaking the yolks and gently slide into the water. Poach for about three minutes until the whites are set, lift with a clean skimmer and trim. Repeat with the remaining six eggs; pasteurized shell eggs are required for this soft-yolk service.
Step 11
Prepare six plain unbuttered toasts from the six bread slices. Place two poached eggs on each toast on a hot dish, pour the complete hot giblet sauce over and serve promptly.
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