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Cooking Recipe Video : Brouillade with eggs, tellines and truffles

 


    Restaurant: Domaine Hospitalet
Phone:
 +3 34 68 45 28 5
Website:
 www.gerard-bertrand.com
Address:
 La Clape
"Beatrice and Jacques Ribourel have abandoned their hectic city-lives. She worked in a glo...
Brouillade with eggs, tellines and truffles
Recipe Description:
  1. Start cooking the clams by putting them in boiling, salted water. Ocean water would be perfect. Once they start to open themselves, take them out of the water, using a slotted spoon. This is a very short cooking. Decorticate the clams. Store aside.
  2. In order to prepare the brouillade, hack the truffles and break the eggs in a bowl. Mix them lightly. Add the hacked truffle, salt and pepper.
  3. To make the brouillade more souple and light, prepare the egg whites to snow and incorporate them to the above. Cook the whole in a saucepan with some butter. Once the brouillade starts to boil, add the clams.
  4. For the final touch, and to stay with simplicity, just add a laurel leaf and some rosemary.
Appetizer Recipes on Video
Servings:
 4 People
Cooking recipe time in minutes:
 10
Recommended wine with the dish:
 Tokay d'Alsace
Difficulty level:
 Easy

Brouillade with eggs, tellines and truffles

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 1 oz. truffles
  • 0.33 lbs. clams
  • 12 eggs
  • Salt, pepper
  • 1 laurel leaf
  • 1 branch of rosemary
     Cooking recipe preparation instructions:
  1. Start cooking the clams by putting them in boiling, salted water. Ocean water would be perfect. Once they start to open themselves, take them out of the water, using a slotted spoon. This is a very short cooking. Decorticate the clams. Store aside.
  2. In order to prepare the brouillade, hack the truffles and break the eggs in a bowl. Mix them lightly. Add the hacked truffle, salt and pepper.
  3. To make the brouillade more souple and light, prepare the egg whites to snow and incorporate them to the above. Cook the whole in a saucepan with some butter. Once the brouillade starts to boil, add the clams.
  4. For the final touch, and to stay with simplicity, just add a laurel leaf and some rosemary.
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