Mastrad orka Manual Del Usuario página 8

livret_recettes_manege_oeufs.ind8 8 livret_recettes_manege_oeufs.ind8 8
Chasse
Recipe with the poachers
Eggs in red wine sauce
Recipe for 6 people
Ingredients :
6 eggs
30 g / 1.06oz margarine
30 g / 1.06oz butter
200 g / 7.05oz cultivated mushrooms
150 g / 5.29oz plain lardons
1 medium-sized Spanish onion
1 clove of garlic
1 tbsp. of fl our
1 bouquet garni
1 tbsp. wine vinegar
1 bottle red wine (Fitou)
Salt, ground pepper
Peel the garlic and onion and chop them up separately. Peel the mushrooms, chop
them and rinse them in water with vinegar added. Heat the margarine up in a frying
pan, add the drained mushrooms and sweat them over a medium heat until the
water from them has almost evaporated; add salt and pepper. At the same time heat
the butter up in a saucepan, blend the onion and the lardons over a low heat whilst
stirring continuously. Sprinkle with fl our and turn until they go light red, moisten with
the wine, add salt, pepper garlic, the bouquet garni, the mushrooms and cook for 45
minutes over a very low heat, blending from time to time.
Remove the bouquet garni and strain the Chinese sauce over a saucepan. Take out the
lardons and mushrooms and spread them on the bottom of the moulds.
Bring the wine sauce to simmer, break an egg into each of the 4 poachers, slide the
egg-cooking ring into the hot liquid and set the timer to 7 or 8 minutes. Take the
poachers out, top the eggs with 2 tbsp. sauce and keep warm (in an oven with the
door open, for example). Do the same with the other eggs. Serve with slices of bread.
Pêche Loisir et nature
17/06/08 12:16:08 17/06/08 12:16:08
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