BOILED EGG WITH SAUCE (1) November 9, 2006
Posted by Kayihanoglu in Egg Recipes.trackback
SERVINGS : 4
INGREDIENTS
8 eggs
250 ml chicken stock or water
45 gr mushrooms stalks and pieces
375 ml Chicken Veloute Sauce
180 ml thickened cream
PROCESSING METHOD
- Boil the eggs. Remove the shells and cut each one into 4 round slices.
- In a heavy-based saucepan, add stock and mushrooms. Bring to the boil and boil until liquid is reduced to about 125 ml.
- Remove from heat and keep hot.
- In a separate small heavy-based saucepan, heat Chicken Veloute Sauce, bring to the boil.
- Lower heat and simmer about 10 minutes until reduced to 250 ml.
- Strain mushrooms and their liquid over sauce, discard mushrooms. Stir mushroom flavoured stock into sauce.
- Slowly add cream, stirring constantly. When cream is heated through.
- Serve hot over hard_boiled eggs.
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