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two
Easy
40 min
By Andrew Pern
Published 2008
The inspiration for this deep, earthy starter comes from the classic Burgundy dish “Oeufs en Meurette” which is poached eggs in red wine. This is given a revamp using homemade elderberry wine which gives a wonderful deep colour to the egg white (especially if pre-poached and then stored in the cooled cooking liqueur). The Hedgehog mushrooms are also known as “Pied de Mouton” (Sheep’s Foot), on the Continent. These need the small gills brushing off so they don’t come off into the sauce. The