CookEat Recipe
Egg and Oyster Coquilles
Six baked coquilles of sliced egg and halved oysters in white cream sauce.
Method
Steps
Step 1
Prepare full white broth (bouillon blanc) once from 1360 g fresh veal bones and 18900 mL cold starting water.
Step 2
Bring to a boil and skim. Add four whole peeled medium carrots, two whole peeled small turnips, two whole peeled onions, one parsley root, three leeks and two celery stalks.
Step 3
Cover and simmer for about four hours, then strain through cheesecloth.
Step 4
Reserve 177 mL strained broth for the sauce and keep it hot.
Step 5
Cool unused stock promptly in shallow containers, then refrigerate or freeze.
Step 6
Hard-boil six eggs until the whites and yolks are firm.
Step 7
Discard that external cooking water, peel and cut each egg into eight even pieces.
Step 8
Poach twelve large freshly opened oysters in one pint boiling water two minutes, drain the liquor, cut each oyster in half; keep the halves with the eggs.
Step 9
Heat one tablespoon butter and two tablespoons flour in a pan.
Step 10
Stir in one and a half gills white broth and one gill cream and bring to a boil.
Step 11
Add the egg and oyster pieces with half a teaspoon salt, two saltspoons cayenne and one saltspoon grated nutmeg; cook gently for two minutes.
Step 12
Divide the mixture evenly among six ovenproof scallop-shaped dishes.
Step 13
Sprinkle with a little grated Parmesan and bake in a preheated 200 °C conventional oven for about ten minutes, continuing until the oyster and egg filling reaches 74 °C.
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