Eggs Forestière

Ingredients

• morels (morilles)
• lean bacon (lard maigre)
• shallots
• butter
• eggs
• tartlet shells
• veal jus (jus de veau lié)
• parsley
• brioche molds (moules cannelés à brioches)

Instructions

1. This recipe presents three distinct preparations of eggs à la forestière, each suited to different service:
2. Baked in a dish (sur le plat): Coat the bottom of a shallow baking dish with morels (morilles) that have been sliced, stewed in butter with blanched lean bacon (lard maigre) cut into small dice, and a small amount of finely chopped shallot. Break the eggs directly over this garnish, cook them, and serve. Flank each side of the dish with a bouquet of morels and finish with a pinch of chopped parsley on top.
3. Poached or soft-boiled (pochés ou mollets): Prepare tartlet shells using Duchesse potato (appareil à pomme Duchesse) mixture and brown them well. Fill each tartlet with the morel garnish as described above. Place a poached or soft-boiled egg on top, nap (nappés) with thickened veal jus (jus de veau lié), and crown the center of each egg with a pinch of chopped parsley.
4. Molded (moulés): Generously butter fluted brioche molds and dust the interior with finely chopped parsley.