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Le Cordon Bleu News, 08/01/2012
Poached eggs “burgundy style”
 
Recipe

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About this recipe

To mark Julia Child’s 100th birthday on August 15th, Le Cordon Bleu has adapted the recipe for ‘Oeufs à la Bourguignonne’, also known as “Oeufs en meurette”, eggs poached in red wine accompanied by a garnish of onions, button mushrooms and lardons. Child’s life was highlighted in the film ‘Julie & Julia’, based on the book by Julie Powell who blogged about cooking Child’s recipes.

Recipe - Poached eggs “burgundy style”

Serves: 4

In this recipe:

  • extra fresh eggs
  • red wine
  • pearl onions
  • button mushrooms
  • brown veal stock

 

Ingredients

Principal ingredients
4 extra fresh eggs
450 ml brown veal stock
450 ml red wine such as Beaujolais
1 bouquet garni
1 garlic clove, chopped
1 shallot, finely chopped
salt, freshly ground pepper
Beurre manié
20 g butter, softened
20 g flour

15 g red currant jelly (optional)
20 g butter
Garnish
12 pearl onions
sugar
25 g butter
salt
12 button mushrooms
25 g butter
100 g smoked slab bacon, cut into lardons
oil
Croûtons
4 slices sandwich bread
butter, clarified
Decoration
parsley leaves

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Method

  1. Remove the eggs from refrigerator and bring to room temperature.
  2. Bring the stock and wine to a simmer in a shallow pan. Break the eggs one at a time into a ramekin or small bowl and gently slip into the poaching liquid. Poach until the white solidifies but remains soft. Remove the eggs to an ovenproof dish, add a little poaching liquid, and set aside.
  3. Add the bouquet garni, garlic and shallot to the poaching liquid. Cook until reduced by half, to form the base for the red wine sauce. Season.
  4. Beurre manié: Blend the butter and flour to a smooth paste. Whisk into the sauce base piece by piece, until incorporated. Continue whisking until the sauce coats the back of a spoon. Strain through a china cap sieve. Beat in the optional red currant jelly for color and flavor and correct seasoning.
  5. Garnish: Place the pearl onions in a sauté pan large enough to hold them in a single layer. Pour in enough cold water so that the onions are two-thirds immersed. Add the sugar and butter and season with salt. Cover with a parchment paper lid and cook over low heat until all the water has evaporated and the sugar and butter mixture has begun to caramelize. Roll the onions in the resulting syrup to produce a brown glaze and evenly coat. Sauté the button mushrooms in butter until golden brown. Blanch the lardons, drain and sauté in oil until golden brown. Combine brown glazed onions, mushrooms and lardons and keep warm.
  6. Croûtons: Cut out 5 to 6 cm rounds from the bread slices and quickly color in clarified butter.
  7. About 5 minutes before serving, set the oven proof dish containing the poached eggs over simmering water (bain-marie) to reheat. Reheat the red wine sauce to a simmer. Remove from the heat, stir in the butter.
  8. To serve: Place an egg on each croûton and arrange on serving plates. Surround with the garnish, spoon around the red wine sauce. Decorate with parsley and serve.

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