CookEat Recipe

Shirred Eggs, Chevreuse

Name: Shirred Eggs, Chevreuse
Ingredients: 15 Chestnut — Large sound Italian chestnuts; 0.5 Pint Water — Water for chestnuts; 1906 source measure retained without conversion; 1 Gill Cream — Cream for chestnut purée; 1906 source measure retained without conversion; 1 Tablespoon Sherry — Sherry; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Salt — Salt for purée; 1906 source measure retained without conversion; source unit: saltspoon; 0.5 Saltspoon (source measure) Cayenne pepper — Cayenne for purée; 1906 source measure retained without conversion; source unit: saltspoon; 0.5 Saltspoon (source measure) Nutmeg — Grated nutmeg for purée; 1906 source measure retained without conversion; source unit: saltspoon; 12 Egg — Fresh eggs, two per dish; 0.5 Teaspoon Salt — Salt shared over eggs; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Pepper — Pepper shared over eggs; 1906 source measure retained without conversion; source unit: saltspoon

Six individual shirred-egg dishes: chestnut cream purée beneath two eggs each.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

15 ChestnutLarge sound Italian chestnuts
0.5 Pint WaterWater for chestnuts; 1906 source measure retained without conversion
1 Gill CreamCream for chestnut purée; 1906 source measure retained without conversion
1 Tablespoon SherrySherry; 1906 source measure retained without conversion
2 Saltspoon (source measure) SaltSalt for purée; 1906 source measure retained without conversion; source unit: saltspoon
0.5 Saltspoon (source measure) Cayenne pepperCayenne for purée; 1906 source measure retained without conversion; source unit: saltspoon
0.5 Saltspoon (source measure) NutmegGrated nutmeg for purée; 1906 source measure retained without conversion; source unit: saltspoon
12 EggFresh eggs, two per dish
0.5 Teaspoon SaltSalt shared over eggs; 1906 source measure retained without conversion
2 Saltspoon (source measure) PepperPepper shared over eggs; 1906 source measure retained without conversion; source unit: saltspoon

Method

Steps

Step 1
Split chestnut shells on both sides; roast fifteen minutes, peel with coarse towel. Cook peeled nuts covered in half pint water about twenty minutes, drain and sieve into pan.
Step 2
Mix chestnut purée with gill cream, sherry, first salt/cayenne/nutmeg allocations; boil five minutes. Divide evenly into six shirred-egg dishes.
Step 3
Crack TWO eggs over purée in each dish; share second salt and pepper allocations evenly. Bake in hot oven for historical three minutes, continuing or adapting to verified 74°C egg centre. Serve in individual dishes.

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