PlanetCookery

Discovering Culture through food

Scrambled eggs à l’ancienne

Wild mushroom scrambled eggs made extravagant by a pâte à foncer encasing and a side of consommé enriched suprême sauce. A brief look into the world of french gourmet cuisine, a great recipe to test any amateur cooks skills  as well as amazing your guests with the rich flavours of this dish.

Preparation time: 2 hours  Total Cooking Time: Approx. 30 Minutes   Serves: 3    Dish Seasonality: Autumn – Winter 
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Ingredients

For the Flan Shells

  • 250 g Plain white flour
  • 1/2 Tsp. Salt
  • 125 g Butter, Softened at room temperature and cut into pieces
  • Approx. 2 Tbsp. Water

For the Scrambled Eggs

  • 9  farm fresh eggs
  • 3 Tbsp. Sea salted jersey butter
  • Approx. 200 g Wild Mushrooms, Diced very finely, sautéed in butter and seasoned with pepper
  • Salt and Pepper to taste

For the Sherry Flavoured Sauce Suprême

  • 20 g Flour
  • 20 g Butter
  • 500 ml Well seasoned and reduced hot chicken consommé
  • Approx 1 Tbsp. Dry Sherry
  • 100 ml Supreme quality Crème fraîche
  • 30 g Sea salted jersey butter
  • Cracked pepper to taste

For the Pulled Chicken Topping

  • 1 Medium chicken Breast
  • 1 Tbsp. Butter
  • 2 Tsp. Non flavoured oil  e.g vegetable
  • 1/2 Tsp. Finely chopped tarragon
  • little bit of water
  • Enough Sauce supreme to bind the chicken

For the miniature sautéed potatoes

  • 1 Medium potato cut into 1 cm cubes, blanched in boiling water for 2 minutes
  • 2 Tbsp vegetable oil
  • salt and pepper to taste

 

Tips and Tricks: When cooking something this extravagant there are no cutting corners in the ingredients that you use, from experience, it is worth the extra money to get the highest quality items and make your time worth while for this dish. Get excited about your ingredients and let the food do the talking, your just the mistro that puts it all together :). If you are really struggling for time and cant produce the chicken consomme then just use homemade chicken stock instead, but whatever you do, dont use packet bought chicken stock.

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Method
  1. Begin by making the flan shell.
  2. Sift the flour into a large bowl, make a well in the centre and add the salt and butter.
  3. Start to mix the ingredients then add the water (Quantity may change, enough to barely bind the dough together). Knead the dough gently using the heel of your hand, shape into a ball and wrap it in foil to sit in a cool place for a minimum of 2 hours.
  4. In the meantime begin making the Sauce Suprême.
  5. Produce a blonde roux using the flour and butter, allow to cool. Gradually over a medium heat  add the hot chicken consommé, stirring continually with a whisk to prevent any lumps. Once brought to a boil, bring to a simmer and reduce the sauce by half.
  6. While the sauce is reducing, season the chicken breast with pepper, colour in the butter over a medium  heat on all sides and put onto a baking tray too cook in a preheated oven at 180 °C  fan, 190 conventional, gas mark 4 for 12 minutes. Remove and allow to rest for 5 minutes
  7. Once rested shred the chicken with a fork and set aside for later.
  8. Lightly butter and flower 3 miniature flan cases and line with the chilled flan dough rolled to 2 mm in thickness. Leaving a thicker edge at the top to prevent shrinking. Bake blind in a 180 °C  oven for 14 minutes, uncover,brush the edges with egg wash and proceed to cook for a further  5 – 8 minutes (Or until dry).
  9. When the sauce has reduced, add the sherry and taste. A distinct apple tone should be present in the sauce,  without it being overpowering. Add in the Crème fraîche, reduce further by a 1/3 , stir in the butter and the cracked black pepper to taste. Pass through a very fine sieve into a covered ban marie to keep warm until required. (Do not stir in any the skin that forms)
  10. The following elements should all be completed simultaneously
  11. ————————————————————————–
  12. To make the miniature sautéed potatoes
  13. In a medium pan over a medium heat fry the potatoes in the oil until golden brown and crispy, stirring occasionally to ensure all sides are even. Place onto a kitchen towel to drain, and season with salt and pepper to taste.
  14. To make the scrambled eggs:
  15. Into a cool pan add the eggs along with the butter. While stirring constantly, cook the eggs over a medium to high heat to a creamy smooth consistency (Removing from the heat every now and then when its gets to hot and is setting to quickly, keeping in mind it will continue to cook after taking of the heat completely). Add the sautéed mushrooms to the eggs, season with salt and pepper to taste.
  16. For the pulled chicken topping
  17. Reheat the chicken in a little water over a low heat, add the chopped tarragon along with enough sauce supreme to bind the chicken together.
  18. —————————————————————————
  19. To serve Place 1 flan shell onto each plate (Warmed), spoon the scrambled eggs evenly into each, garnish with the binded chicken. Add a couple of spoons of sauce supreme to one side of the flan and place the sautéed potatoes on top. Finish by placing small amounts of chopped tarragon over the pulled chicken and potatoes.

Tips and Tricks:  The reason for making the potatoes, scrambled eggs and chicken topping all at the same time is for one simple reason, if you don’t it wont stay hot :). It will be challenging and it will get stressful, all of which will just grow your culinary skills. Be careful when seasoning with salt as it can easily overpower the dish with that many elements. Your sauce will mask lack of seasoning in other areas, so don’t ‘worry to much about not putting enough.

Overall Rating

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