The goose that lays the golden eggs
By Éric Jambon"Poule aux Œufs d'Or" is a rustic, refined and luxurious dish. It is composed of a perfect egg, a poultry cream and gold dust. The poultry cream is a regressive and delicious sauce.
The combination of the perfect egg, the tasty poultry cream and the gold dust creates a delicate blend of flavors and textures.
3 h
1 raciones
Difficulty:
Alta
Ingredients
- 1 chicken fillet
- 1 tablespoon of olive oil
- 1 sprig of thyme
- 3 cloves of garlic
- 500 g liquid cream
- 5 eggs (1 extra in case one breaks)
- 4 slices of walnut bread
- 1/4 cabbage
- 1/4 broccoli
- 4 seasonal flowers (cucumber blossom
pansy
nasturtium
begonia
of your choice) - 1 pinch of Guérande salt (for the yolk)
- 1 pinch of salt
pepper
Poultry mousse
- Cut the chicken fillet into regular pieces.
- Cook the pieces in a drizzle of olive oil, add the thyme and garlic.
- Pour the crème fraîche over the chicken pieces.
- Let it infuse over low heat. Mix, strain into a siphon and keep warm.
Mouillette
- Cut the sliced bread into "mouillette" shapes. Dry in the oven at 180°C for 8 minutes.
Eggs
- Put the whole eggs in the oven. Bake the perfect eggs for 1 hour and 15 minutes at 65°C.
Presentation
- Cover with the poultry cream using the siphon.
- Grate the vegetables (cabbage, broccoli) to obtain a powder.
- Place the vegetable powder and the seasonal flowers on top of the bread.
- Peel the eggs and discard the whites.
- Place the yolk in the center. Add a few grains of Guérande salt and a little pastry gold. Cover with the muslin.
Éric Jambon
I use many products Bergner in my professional kitchen, Bergner quality products allow me to develop and achieve my recipes.
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