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Article: Black truffle crusted peacock egg.(Recipe)
- Article from:
- Art Culinaire
- Article date:
- December 22, 2008
CopyrightCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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For the shirred peacock egg:
1/2 ounce butter
4 sourdough slices, cut into 3-inch rounds
4 peacock eggs
1 1/2 tablespoons grated parmesan cheese
1/4 cup heavy cream
4 ounces black truffle slices
2 ounces truffle butter, melted
Salt to taste
For the white truffle cardoon sauce:
1 tablespoon vegetable oil
8 ounces cardoons
1 shallot, peeled and finely chopped
4 cloves garlic, peeled and finely chopped
1 cup chicken stock
2 cups heavy cream
1 sprig thyme
2 ounces white truffle butter, melted
Salt to taste
For the carrot-shellfish emulsion:
2 cups crab stock
8 ounces carrots, peeled and chopped
1 ounce fennel, finely ...