|
For the Garnish |
|
|
2
tablespoons butter |
|
|
1/4 lb/125 g mushrooms, slices |
|
|
a
1/4-LB/125-g piece of bacon, diced |
|
|
16
to 20 baby onions, peeled |
|
For the Croûtes |
|
|
8
slices of white bread,
1/4 in/6 mm thick |
|
|
oil for frying (optional) |
|
For the Beurre Manié |
|
|
2
tablespoons butter |
|
|
2
tablespoons flour |
To poach the eggs, bring the wine and stock
to a vigorous boil in a large shallow pan, Break 4 eggs, one by
one, into the places where the liquid is bubbling so the bubbles
spin the eggs. Lower the heat and poach the eggs for 3 to 4
minutes, until the yolk is fairly firm but still soft to the
touch. Gently lift out the eggs with a slotted spoon and drain
them on paper towels. Poach the remaining eggs in the same way.
Trim off the stringy edges of the eggs with scissors. Set the
eggs aside.
Add the onion, carrot, celery, garlic,
bouquet garni, and peppercorns to the pouching liquid and simmer
until it is concentrated and reduced by half, 20 to 25 minutes.
Meanwhile, cook the garnish: Melt half of the
butter in a medium saucepan, add the mushrooms, and sauté until
tender, 2 to 3 minutes. Remove the mushrooms, add the remaining
butter and bacon, and fry until brown. Lift out the bacon and
drain it on paper towels. Add the onions and sauté them gently
until brown and tender, shaking the pan often so they color
evenly, 10 to 15 minutes. Drain off all the fat, replace the
mushrooms and bacon, and set the pan aside.
Make the croûtes. Using a round or oval
cutter, cut the bread into 8 shapes just larger than a poached
eggs. For fried croûtes, heat 1/4 inch/6 mm of oil in a frying
pan over medium heat. Working in batches, fry the croûtes until
browned on both sides, 1 to 2 minutes per side. Drain them on
paper towels. Alternatively, if you prefer toasted croûtes,
brush the rounds on both side with oil and bake them in an oven
heated to 350°F/175°C for 10 to 15 minutes, turning them halfway
through so they brown evenly on both sides. Set the croûtes
aside.
To thicken the sauce, crush the butter on a
plate with a fork and work in the flour to form a soft paste
(called a beurre manié). Whisk the beurre manié, a
piece at a time, into the simmering wine mixture until it
becomes thick enough to lightly coat a spoon. Strain the sauce
over the mushrooms, onion and bacon, pressing the vegetables in
the strainer to extract all the liquid and flavor. Bring the
sauce to a boil, taste and adjust the seasoning.
To finish the dish, reheat the eggs by
immersing them in hot water for 1 minutes. Set the croûtes on
warm serving plates. Drain the eggs on paper towels, set one on
each croûte, and spoon over the sauce and garnish.
This Recipe of the Month
selection comes from Anne Willan's newest release: Anne
Willan From My Château Kitchen (Clarkson Potter/Publishers.
April 2000)
www.randomhouse.com
