Oeufs À La Villeroy

Name: Oeufs À La Villeroy
Yield: Serves Four
Ingredients: 4 small eggs; salt and pepper; oil for deep frying; seasoned flour; dry white breadcrumbs; beaten egg; sprigs of parsley; 50 g/2 oz butter; 350 g/12 oz mushrooms, finely chopped; 1 onion, finely chopped; about 150 ml/¼ pint chicken stock; 50 g/2 oz flour; salt and pepper; squeeze of lemon juice

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

These eggs are a bit of a fiddle, but well worth doing if you have the time. They look mundanely like Scotch eggs, but when cut into, the liquid yolk should run richly over the mushroom coating and the crisp crust. They are fairly substantial so choose small eggs, and use as thin a coating of mushroom mixture as you can.

Ingredients

50 g/2 oz butter
1 onion, finely chopped
350<

Starter

Method

Melt the butter and add the onion. Cook over gentle heat until the onion is transparent and very soft. Then stir in the mushrooms and cook for a further minute or so. Then add the flour. Stir well and pour in half the stock, and a squeeze of lemon juice. Season with salt and pepper. Gradually bring the mixture to the boil, stirring vigorously all the time. It will become a thick heavy pa