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The Caterer

Feuillete of roasted cepes and salsify with truffles, scrambled eggs and soubise sauce

11 September 2006
Feuillete of roasted cepes and salsify with truffles, scrambled eggs and soubise sauce

Ingredients

(serves four)

4 tear-shaped cooked pastry cases and lids
1lb/480g salsify peeled cut into buttons and blanched
4 small cèpes wiped and quartered
5oz/180g baby spinach picked and washed
Clarified butter for roasting
2oz/60g unsalted butter
Various baby vegetables to garnish (optional)
4 branches of chervil
1 bunch chives finely chopped

For the scrambled eggs: 3 whole eggs
2tbs double cream
1oz/30g unsalted butter
15g brunoise
Truffles
Salt and pepper

For the soubise sauce: 3 peeled and thinly sliced onions
3oz/90g salted butter
2fl oz white wine
1 bay leaf
A few leaves of thyme
2fl oz double cream
Salt and pepper

Method

For the soubise sauce gently sweat the onions with the butter in a heavy-bottomed pan until tender. Add the herbs and cook for a further five minutes. Add the wine and reduce the mixture by half then add the cream and cook for five minutes. Season and liquidise pour through a fine sieve.

To make the feuilleté roast the salsify in clarified butter until golden brown then remove. In the same pan roast the cèpes colour all over add the shallots and half the butter. Season and remove.

Quickly sauté the baby spinach in the remaining butter. Season and divide between four warmed pastry cases then divide the salsify and cèpes.

Scramble the eggs add the truffles and season. Again divide between the four cases garnish with a branch of chervil and place the lid on top.

Gently toss the garnish of baby vegetables in a little butter and vegetable stock. Sprinkle with chives and season. Arrange around each of the four pastry cases spoon the soubise sauce around the plates and serve.

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