George Blanc’s Egg Cup Hors d’Oeuvre

Name: George Blanc’s Egg Cup Hors d’Oeuvre (L’ Amuse-Bouche Coquetier de Georges Blanc)
Yield: Makes 6 Sit-Down Hors d’Oeuvres, or 8 if you’re using a topping
Cuisine: French
Ingredients: ½ cup [110 g] Chicken Liver Mousse; 1 tablespoon extra-virgin olive oil; 1 medium shallot, chopped fine; 2 ripe medium-size tomatoes, peeled, seeded, chopped fine; 2 tablespoons heavy cream (optional); ½ teaspoon good wine vinegar; 2 hard-boiled eggs; ¼ cup [60 ml] Basic Mayonnaise; salt; pepper; 1 ounce [30 g] caviar or other fish roe; 1 ounce [30 g] caviar or other fish roe; chervil sprigs; flat-leaf parsley, tiny leaves only; flat-leaf parsley, tiny leaves only; 3 ounces [90 ml] clear concentrated broth or consommé, chilled; 3 ounces [90 ml] clear concentrated broth or consommé, chilled

L’ Amuse-Bouche Coquetier de Georges Blanc

Preparation info

Makes
6
Sit-Down Hors d’Oeuvres

Difficulty
Medium

Appears in

Glorious French Food

By James Peterson

Published 2002

About

When I first went to France on my quest to learn cooking, I went to see Richard Olney, who at the time no longer taught his famous Avignon cooking classes. I asked him which would be the best restaurants in France in which to work for an apprenticeship. He named only two: Vivarois in Paris and Chez la Mère Blanc (now Georges Blanc) in Vonnas, a tiny village in the mountains east of Burgundy.

Every fanc

Ingredients

Europe
France
Avignon
Starter
Mediterranean

Ingredients

Method