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Ingredients
- 6 x Large eggs
- 500 gm Ceps
- 400 gm Chicken liver
- 3 x Cloves garlic
- 1 Tbsp. Minced parsley
- 200 ml Double cream
- 100 gm Shallots Vegetable oil
Directions
- Egg en Cocotte: Slice the ceps quite finely. Heat the butter in a pan and add in the ceps. Once they have started to brown add in the shallots and garlic.
- After a few mins season with salt and pepper and remove to a liquidiser.
- In the same pan heat some more butter,. Make sure it is very warm then add in the chicken livers. Turn them regularly. After 4 - 5 mins they should be quite brown, but pink in the middle. Put in the liquidiser with the liquid from the pan and mix it all up (not too much - the texture must be coarse).
- Add in a little double cream and mix it in.
- Spoon the puree into ramekins so they are half full. Break a whole egg on top of each and season with salt and pepper. Put a little butter on the yolk. Put the ramekins in a large dish filled with warm water and heat on the hob for about 8 mins. Then finish off for a few mins in the oven. When they are ready, the white will be quite hard, but the yolk runny. Dress with parsley.
- Custard:Add in more cream to the mix in the liquidiser, plus 2 Large eggs, salt and pepper and mix till smooth. Butter 3 more ramekins with soft butter (not melted) and spoon the mix into the ramekins. As before, put the ramekins in a large dish of warm water and put straight into the oven on a low heat for about 20 mins. Run the blade round the edge and remove from the ramekins. Pour over a sauce made from cream, a little Madeira and pepper and parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 998g | |
| Calories 1359 | |
| Calories from Fat 784 | 58% |
| Total Fat 88.04g | 110% |
| Saturated Fat 39.82g | 159% |
| Trans Fat 0.28g | |
| Cholesterol 2765mg | 922% |
| Sodium 793mg | 33% |
| Potassium 1909mg | 55% |
| Total Carbs 27.3g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.67g | 2% |
| Protein 113.16g | 181% |
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