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Oeufs farcis chimay
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S.No. |
Ingredients
|
Quantity |
|
1 |
Eggs |
7 no |
|
2 |
Mushrooms |
200 gm |
|
3 |
Onions |
100 gm |
|
4 |
Butter |
20 gm |
|
5 |
Milk |
25 ml |
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6 |
Flour |
10 gm |
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7 |
Cheese |
50 gm |
|
8 |
Parsley |
½ bunch |
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9 |
Butter |
50 gm |
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10 |
Salt + Pepper + Nutmeg |
To taste |
Method :
-
Hard boil 6 eggs keep
one for mornay.
-
Refresh and scale eggs.
-
Cut in halves, sieve
yolk.
-
Prepare duxelles
(chopped onion + mushroom in butter).
-
Prepare mornay with
duxelles, chopped parsley and seined yolk.
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Mix ¼th mornay with
duxelles, chopped parsley and seined yolk.
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Garnish halves of eggs
with filling.
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In a buttered dish
arrange eggs cover with sauce and cheese.
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Glaze / gratinate.
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