Friday, August 22, 2014,2:45 PM
by
Posted in
- Home
- /
- Speciality
- /
- Egg Recipes
- /
- Special Dishes
- /
- Mushroom and Quail's Eggs Gougere
Rate this Article:
PrintMUSHROOM AND QUAIL'S EGGS GOUGERE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Preheat the oven to 220°F/425°F/ Gas 7. In a saucepan, melt the butter with the salt and water, and bring to the boil.
- Remove from the heat, add the flour all at once and beat hard with a wooden spoon until it forms a ball.
- Return the pan to the heat and cook, beating hard, for 2 minutes. Leave to cool slightly. Add two of the eggs, beating until the mixture becomes smooth and glossy.
- Beat in the third egg until smooth, then beat in as much of the fourth egg as you need to attain a smooth, glossy, soft, dropping consistency. Beat in half of the Gruyere cheese.
- Place a round of non-stick baking paper on a baking tray and place large spoonfuls of the mixture evenly in a circle about 20cm/8in.
- Place them close together so that they will join up while they cook. Bake for about 35 minutes until well risen and golden all over. Remove from the oven and set aside to cool slightly.
- Meanwhile, heat the butter in a saucepan, and fry the onion and celery until softened. Add the mushrooms and cook gently until their juices run. Blend together the cornflour and wine.
- Add the stock to the mushrooms and gradually stir in the cornflour mixture. Cook gently until thickened. Add the sauce and parsley and cook gently for a few minutes until quite thick.
- Place the quail's eggs in a pan of cold water, bring to the boil and cook for 1 minute. Cool thoroughly, then peel.
- To serve, slice the gougere in half horizontally. Fill with the mushrooms and top with the eggs. Replace the top, sprinkle over the remaining cheese and return to the oven until the cheese melts.
INGREDIENTS
- 8 tablespoon butter, cut into small pieces
- 1 teaspoon salt
- 200 grams plain flour, sifted
- 6 eggs
- 200 grams Gruyere cheese, grated
- 3 tablespoon butter
- 2 onion, chopped
- 4 celery sticks, sliced
- 400 grams mixed wild mushrooms, halved or quartered
- 50 grams corn flour
- 200 ml red wine and water, mixed
- 200 ml stock dash of Worcestershire sauce
- 2 tablespoon chopped flat leaf parsley
- 15 quail's eggs
9 comments for “Mushroom and Quail's Eggs Gougere”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
So lot to occur over your amazing blog. Your blog procures me a fantastic transaction of enjoyable.. Salubrious lot beside the scene. Orlando Exterminator
These you will then see the most important thing, the application provides you a website a powerful important internet page: Tampa Exterminator
There is so much in this article that I would never have thought of on my own. Your content gives readers things to think about in an interesting way. تصليح طباخات
Interestingly you write, I will address you'll find exciting and interesting things on similar topics. بنشر متنقل
I read this article. I think You put a lot of effort to create this article. I appreciate your work. لجنة زكاة
You should mainly superior together with well-performing material, which means that see it: تصليح طباخات
It is rather very good, nevertheless glance at the data with this handle. Bed and Breakfast