Since I received a wonderful gift in truffle cream, I decided to try it on eggs en cocotte!
The preparation is simple, I prepared a thick white sauce by mixing one tablespoon of butter in a flour and added milk (about 300 ml) slowly while stirring, I added salt but do not lose any flavor of the truffle, when the sauce has thickened 's I paid into the fund four cocotte. I left it to cool and added two teaspoons of grated Parmesan cheese sauce over the state of trying to leave some 'space to the center to ensure that the egg it appears centered when lying in the casserole. I peeled an egg for each in a casserole dish and then I moved to the casserole. I cooked in a preheated oven at 180 degrees for about 7-8 minutes until the egg white has turned white. When
I've baked the salty and I added a little 'truffle sauce.
participate in the contest with this recipe of pastries a go go: All en cocotte.
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