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Entremetier Classical Egg Cookery
French Canon
10 entries
ENT.01.0001
Oeufs Brouillés — French Scrambled Eggs (Bain-Marie Method)
Oeufs brouillés — French scrambled eggs — bear almost no resemblance to the hurried, curdy scramble …
ENT.01.0002
Oeufs en Cocotte — Baked Eggs in Ramekins
Oeufs en cocotte is the most elegant of simple egg preparations — individual eggs baked in buttered …
ENT.01.0003
Oeufs en Meurette — Poached Eggs in Red Wine Sauce
Oeufs en meurette is the great egg dish of Burgundy — perfectly poached eggs served on garlic-rubbed…
ENT.01.0004
Oeufs Mollets — Soft-Boiled Eggs with Intact Peel
Oeufs mollets occupy a unique and underappreciated position in the French egg repertoire — eggs boil…
ENT.01.0005
Oeufs Pochés — Classical French Poached Eggs
The poached egg is one of the great tests of a cook's skill and one of the most versatile preparatio…
ENT.01.0006
Omelette Classique — The French Rolled Omelette
The French rolled omelette is the single most important skill test in classical cookery — a preparat…
ENT.01.0007
Piperade — Basque Eggs with Peppers and Tomatoes
Piperade is the iconic egg dish of the French Basque Country — sweet peppers and tomatoes cooked slo…
ENT.01.0008
Quiche Lorraine — The Classical Savoury Custard Tart
Quiche Lorraine is the definitive French savoury tart — a crisp, butter-rich shortcrust shell filled…
ENT.01.0009
Soufflé au Fromage — Classical Cheese Soufflé
The soufflé is the most theatrical dish in French cooking — rising dramatically above its mould in a…
ENT.01.0010
Soufflé Omelette — Sweet Soufflé Omelette with Rum Flambé
The soufflé omelette occupies a unique position in French cuisine — straddling the boundary between …