Yield: 1 servings
Egg en Cocotte: Slice the ceps quite finely. Heat the butter in a pan and add the ceps. Once they have started to brown add the shallots and garlic.
After a few mins season with salt and pepper and remove to a liquidiser.
In the same pan melt some more butter,. Make sure it is very hot then add 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 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 hot 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 firm, but the yolk runny. Dress with parsley.
Add more cream to the mixture in the liquidiser, plus 2 eggs, salt and pepper and mix until smooth. Butter 3 more ramekins with soft butter (not melted) and spoon the mixture into the ramekins. As before, put the ramekins in a large dish of hot 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.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.