Œuf Poché - Poached Egg

Done the Cordon Bleu way.

Sitting in a pocket of puffed pastry,
on a bed of creamed leeks,
topped with an Albufera sauce,
decorated with a few drops of a sort of demiglaze.

The really tricky bit is getting the egg cooked just right. Other than the tricky bit about making your own puff pastry. FYI this typical puff pastry, also known as milhojas (a thousand leaves), actually has only 730 leaves [layers]).

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