CookEat Recipe
Eggs Mollet Demi-Deuil
Soft-boiled pasteurized eggs with a creamy turkey-broth sauce, truffle and smoked beef tongue.
Method
Steps
Step 1
Use one tender whole turkey of about seven pounds, professionally drawn and cleaned, with neck and feet removed. Keep cold until cooking, pat dry without washing raw poultry and truss. Put in a large stockpot with the two medium carrots, two turnips, two white onions, one leek, one celery branch, two parsley branches, one bay leaf, two cloves and one thyme sprig.
Step 2
Pour in the one and a half gallons water, season with the one heavy tablespoon salt and one teaspoon white pepper, cover and bring to a gentle boil. Cook for about two hours, until the thickest breast and inner thigh each reach 82°C away from bone. Lift the cooked turkey onto a clean tray. Strain the broth into clean containers and measure one actual pint of finished turkey broth for the sauce. Divide the unused broth into shallow containers and cool rapidly. Carve the unused cooked turkey into manageable portions and refrigerate it and the unused broth at 40°F or colder within two hours.
Step 3
For the sauce, heat the one and a half tablespoons butter in a saucepan with the two tablespoons flour, stirring for one minute. Strain the reserved actual one pint turkey broth through clean food-safe cheesecloth into the pan, stir until boiling and reduce by half of the actual liquid volume.
Step 4
Add the three-quarter gill cream, mix well and strain through clean cheesecloth into a second saucepan. Cut the one small ready-to-eat preserved black truffle and one ounce ready-to-eat cooked smoked beef tongue into fine julienne. Add with the two tablespoons sherry, mix gently and boil for about five minutes, until the sauce and tongue are hot throughout to 74°C. Keep briefly hot.
Step 5
Meanwhile put the twelve clean, intact, commercially in-shell pasteurized eggs into boiling water and boil for about five minutes, until the whites are set while the yolks remain soft. Lift into cold water for one minute, then peel carefully and arrange in a warm deep dish. Pour the complete hot demi-deuil sauce over and serve promptly.
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