vtunie
02-17-2008, 02:13 AM
If anyone can cook... I can't, but... Here is the dish Jack cooked for the girls that very first day!
(I found it in a French cookbook. Forgive the awful attempt at translation. ;))
EGGS MADEIRA RECIPE
Preparation time: 30 minutes
Cooking time: 45 minutes
6 eggs
6 artichokes
250 grams of mushrooms
Parsley
Salt
Pepper
For the sauce: a carrot
An onion
50 g of bacon bacon
60 g butter
A bouquet-garni
One tablespoon flour
25 CL beef stock
A tablespoon of tomato paste
8 CL Madeira
Pare and wash artichokes. Boil for 40 minutes in salted water. Meanwhile, prepare the sauce: Finely chop the carrot, onion and bacon. Melt 50 g butter in a small saucepan, add the chopped vegetables and bacon and bouquet-garni. Let brown, then sprinkle with flour, stirring with a wooden spoon; make sure everything is well fried. Add the heated beef stock, then the tomato paste and half the Madeira. Let this sauce simmer for 25 minutes. Place the eggs in a pan of cold water, bring to the boil; change to low heat, let cook exactly 6 minutes. Remove the eggs, peel them under cold running water and leave them for the time being in warm water. Grate the mushrooms, wash them quickly with cool water. Melt the remaining butter in a pan, add the sliced mushrooms and fry for 5 minutes, shaking the pan occasionally. Drain artichokes, remove the leaves. The sauce is cooked, but let it simmer on low heat for a bit; add to the rest of Madeira, and keep it warm, but do not let it boil. Arrange artichoke leaves on the serving plate, place an egg half on each leaf, and mushrooms in the center of the dish. Cover with the sauce; sprinkle mushrooms and chopped parsley on top.
(I found it in a French cookbook. Forgive the awful attempt at translation. ;))
EGGS MADEIRA RECIPE
Preparation time: 30 minutes
Cooking time: 45 minutes
6 eggs
6 artichokes
250 grams of mushrooms
Parsley
Salt
Pepper
For the sauce: a carrot
An onion
50 g of bacon bacon
60 g butter
A bouquet-garni
One tablespoon flour
25 CL beef stock
A tablespoon of tomato paste
8 CL Madeira
Pare and wash artichokes. Boil for 40 minutes in salted water. Meanwhile, prepare the sauce: Finely chop the carrot, onion and bacon. Melt 50 g butter in a small saucepan, add the chopped vegetables and bacon and bouquet-garni. Let brown, then sprinkle with flour, stirring with a wooden spoon; make sure everything is well fried. Add the heated beef stock, then the tomato paste and half the Madeira. Let this sauce simmer for 25 minutes. Place the eggs in a pan of cold water, bring to the boil; change to low heat, let cook exactly 6 minutes. Remove the eggs, peel them under cold running water and leave them for the time being in warm water. Grate the mushrooms, wash them quickly with cool water. Melt the remaining butter in a pan, add the sliced mushrooms and fry for 5 minutes, shaking the pan occasionally. Drain artichokes, remove the leaves. The sauce is cooked, but let it simmer on low heat for a bit; add to the rest of Madeira, and keep it warm, but do not let it boil. Arrange artichoke leaves on the serving plate, place an egg half on each leaf, and mushrooms in the center of the dish. Cover with the sauce; sprinkle mushrooms and chopped parsley on top.