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Poached Quail Egg in BRIE CHEVALIER, VEAL STOCK  With Chives, and Brioche Mouillettes with Truffle Oil

Poached Quail Egg in BRIE CHEVALIER, VEAL STOCK With Chives, and Brioche Mouillettes with Truffle Oil


4 portions

Ingredients

  • 30 g (2 tbsp.) butter
  • 14 french shallots
  • 125 ml (1/2 cup) white wine
  • 125 ml (1/2 cup) 35% cream
  • 75 g (2 1/2 oz) Brie Chevalier Triple Crème, rind removed
  • 4 quail eggs
  • 60 ml (4 tbsp.) reduced veal stock
  • 15 ml (1 tbsp.) chives, finely chopped
  • 5 ml (1 tsp.) truffle oil
  • 2 slices of brioche bread, 1 cm (1/2 in) thick, cut into sticks (mouillettes)

Preparation

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  • In a small sauce pan, melt the butter until lightly browned.
  • Add the shallots and brown for a few seconds then deglaze with white wine and reduce by half.
  • Add the cream and reduce until the sauce has a creamy consistency.
  • Add the cheese and stir until it melts.
  • Poach the quail eggs for 1 minute in a saucepan with slightly vinegary boiling water.
  • Pour the cheese sauce into ramekins.
  • Using a spoon, make a little hole in the centre of the sauce and place a quail egg in the hole.
  • Bake for 10 minutes at 180°C (350°F) or until the egg white is cooked.
  • Mix the chives with the veal jus and pour the mixture over the cheese sauce.
  • Finish with a drizzle of truffle oil and serve with the brioche mouillettes that have been lightly toasted in the oven.

You can use these cheeses for this recipe

Accompaniments

Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

See wines