Les œufs en meurette.
Historical dishes: recipes from the past still have a future!
From Béchamel sauce to tarte tatin, chicken in a pot and veal Marengo, the great recipes of French cuisine are made up of little stories!
On the way for a journey through time (and into the back kitchens) to discover the secrets of some of the jewels of our gastronomy...
Poached eggs.This great classic from Burgundy, which combines the tenderness of poached eggs with the aromas of wine and bacon, owes its fame to another famous character: Cadet Rousselle!
Yes, yes, the one who put his panties inside out and who was the target of the anti-revolutionaries in 1789 because of his Jacobin positions. It was during an invitation to his friend Bruat, in Auxerre, that he fell in love with poached eggs, which his wife made wonderfully.
Normal: this is not an aristocratic dish, even if it unites in a tasty mixture the sauce, the eggs whose whites have taken on a vinous hue and the croutons the color of burnished gold!
- The trick: to successfully cook poached eggs every time, use a square of special high-temperature stretch film. Place this square of film in a ramekin and oil the inside well. Crack the egg into the stretch film, then fold the sides of the film over to form a small purse. Expel the air and close the purse with kitchen twine. Prepare as many purses as eggs. Bring water to a boil in a saucepan and drop your "egg purses" into it. Let cook between 3 and 3.30 minutes, all the white must be cooked. Remove the purses using a slotted spoon and place in cold water, then on the plates, on the slices of toast. Cut the top of the purses with scissors and “unmold” the eggs.
