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GOOSE LIVER AND CREAM EGGS
1 box of 100 g Golden Goose Liver, cut into 4 pieces
4 large eggs
4 tablespoons whipping cream
4 thin slices black truffle, cut into slivers (optional)
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh Italian parsley
2 slices firm white sandwich bread, toasted, buttered, quartere
Lightly butter four 100g ramekins or soufflé dishes. Cut each piece of goose liver into 4 cubes. Divide goose liver cubes among prepared dishes. Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg. Sprinkle truffle slivers over, if desired. Sprinkle with tarragon and parsley. Cover each dish tightly with foil.
Fill large skillet with water to depth of 1,5 cm. Bring to simmer over medium heat. Add ramekins. Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry. Serve on small plates with toasts.
Makes 4 servings.