A Delicious Way to Serve Eggs: A Timeless Recipe from the 1900s

Welcome back everybody so the egg Adventur is coming to an end this is the Last recipient to finish we're going to Make something called Le mayote these Are eggs that's all you're going to need That are wrapped up into puf pastry and Then cooked in the oven you can serve This with any sauce that you like so Super vesatile Bame m holles whatever you want but for The purpose of that video and because I Keep on saying the importance of knowing Your culinary Basics we're going to do An exercise I'm going to go through my Fridge pick some random stuff going to Brainstorm and I'm going to show you That when you know your stuff there's Actually lots of things that can be made So we're going to whip up a sauce at Random right here and then okay let's Go and now for the little sauce exercise It is time to face your demon the fridge Has been open and that is what you have The horrible looking stuff that nobody Wants to see some old mushrooms the Onions they're not super fridh a piece Of parazon doesn't look bad we got some Butter of course we're doing eggs so We've got eggs I've got a leftover Chicken stock there's a stuff products Of course got my parsley my my time and Stuff and uh some cream as you do in French cooking this is unopened yet as a Kind of tomato I've got here potentially

If I want to use it uh some milk how Many sauce do you think we can make with That this is the question I'm throwing You use the comments in the video Immediately look at this and tell me Think about it how many SS do you think I'm thinking looking at this about seven To eight Sources right off the bat let's go for The list the basic one of course I've Got flour in my carrot we can make a Bisham I can flavor the bamal with a Twist I can make like a mushroom Basham If I want I can make a sauce cream by Adding cream in there I can turn the Bamal into a SAU mouret by using my Cheese and my eggs I can make a Volute a Chicken Volute with um my stock on here I can turn my Volute into a SAU supreme Or a mushroom supreme or an or sa which Is using the Tomato afterward or perhaps I could even make a subit uh maybe I can Just make a Basham and then with a pay Of onion that is the choice that I've Got here so you can see when you know You're basic just by looking at Something like that you would not Imagine you can make seven to eight Sauces and they are classic sauces from French cooking so what I'm going to do Here because I really need to use the Old stuff uh mushroom they have to go I'm going to use that uh I'm going to Use my chicken here so I'm starting to

Think this is going to be a Volute Because Volute on it one is not great I'm going to add some cream I'm going to Make a supreme with some mushroom use Some maybe some parsley in there and if We want maybe a I could have had a touch Of tomato but I'm going to leave it as That so we're going to go for a supreme Sauce with mushroom let's begin the Recipe of course we always start with The eggs I've got the boiling water like We've seen before and a new thing you Can can do you can put your eggs in a Little seeve like that because sometime They break if you just put them in the Uh in the pan because they know they're Bouncing around so I'm doing this it Prevents the whole thing from moving Everywhere and I can count now 5 minutes Stop 5 to 6 minutes maximum but 5 Minutes is the required time because They cook here and then they're going to Cook in the oven after the timer is Going off I'm going to take my egg and Immediately put them into cold water the Eggs are in the water and they're going To sit there until they're totally cool Down you can leave them there and forget About it until you're ready for now We're going to start making the sauce so A SAU Supreme it's going to be a base of V so it's not going to be a restaurant Qu obviously because everything is a bit Left over this is store board the

Mushroom I've peeled them I've peeled The skin to look a little bit better Than they were and for the rest some Simple flavorings I got some thme some Bay leaf salt pepper you can add nutmeg If you want I've got I've measured some Cream butter and flour that's all we Need let's go on the stove can basic Number one we make the equal amount of Flour and butter so first we melt the Butter as soon as the butter is melted Low heat I'm adding all of the Flour mix well we've seen this before This is called o very simple this is the Base to thick and Bam V and anything Like that I'm going to make here a blond R we're going to leave this to cook for 3 minutes on low Heat while the r is cooking I'm going to Bring my stock to a light boil try to Flavor it so I'm going to add my one one B leave in here a piece of time and some Of the worst looking mushrooms that I've Got that I've cut in little pieces just To add some flavoring that's it time is Off my has been cooking it starts to Smell a bit like a cake it mean it's Ready I'm going to put it on the side And then it cool down my stock is Simmering and I'm going to reduce the Heat and leave this on a very low simmer Not to evaporate too much of it because I need about you know one cup of it and The mushroom will already add a boosting

Flavor so mushrooms even old ones like That absolutely great my R is now cold Enough I'm ready to continue and Transform this into a vol what we're Going to do of the heat of course I'm Going to take some of my warm stock so Warm stock on a cold R and of the heat like you would do with A bam or white sauce I'm going to start To dilute that R in a little bit of Stock And that avoids any clumps I'm going Around catching everything and then I'm Going to put the rest of the stock so You can see that's kind of mushroomy Color you can see my stock so I've Really got all the RO there you see as As much as I could and now I can just Add the rest I'm not keeping the Horrible Mushrooms up up they go put something And put in the Compost and that's it heat on medium and We're going to thicken this so within uh One or two minutes you wh constantly you Can see it starts to thicken big Time and the color you see the power of Mushroom especially the old one because A bit dark I immediately have now a uh Chicken Volute flavored with mushroom we Want to have the boil to start and you Want that simmering boiling the bubbling Away for at least 2 minutes when you Make a volate make sure it re thickens

Properly so as I just said we want this The bubbling this is the consistency my Right now see it's very thick it get C To spoon very very easily I'm going to Leave this to cook on a very low heat For 2 Minutes after 2 minutes we are done We've made a Volute so when you mix a Stock with r you get a vol this is the Base it's a mother source it's a chicken Vut usually it's a ve a ve stock you Have to use but the problem with the vut It's never super appetizing okay so this Is why you go forward by transforming This into another SCE so the S Supreme Is not much it is simply adding some Cream and I'm going to add some mushroom So the color is a bit mushroomy but you Want something bit Better so one or two tblspoon of Cream and we're going to Dilute and get a bit of color and we'll Keep on cooking this slowly so for a Good five minut 5 minutes or something Until we got the right taste the white Consistency if you want more cream you Can you want something more pale you add More cream something more dark you add Less cream we don't touch the seasoning Right now but we still need something Bit more appetizing in there so what I'm Going to do I'm going to pan fry the Mushroom that I've Got so there we have it my mushrooms are

Already I clean my pan to show something A bit nice you see my uh Supreme here is Quite thick I want something quite thick For our preparation but now what can we Do we can add some flavoring so I'm Adding some parsley you could use Taragan if you want if you don't use Mushroom so you get some Texture and of course I've got uh my Mushrooms so even though we're working With leftovers and all the stuff from The fridge and we're trying to get as Close to the original as possible to Still get something decent okay so I'm Going to mix that In and that's it with got house sace I'm Going to taste as just the seasoning and We're good to go so as I said we're Trying to stick to the tradition so be Careful seasoning at the end Yeah so you see there's enough salt Already that is a starboard stock maybe A hint of black pepper and if you want To be traditional the grating of Nutmeg taking a clean clean spoon I'm Going to turn my heat off I think and Now this is the thickness so I've got Some mushroom with my egg is going to be Great I've got some saute Mushroom in Here I've got a nice color there's some Flavor you got the fresh parsley flavor It's mushroomy it's going to go Perfectly with what I've got so just to Show you with a few things from the

Fridge what can be done and now let's Make the egg uh the egg part is very Simple but before you start you need to Be prepared so first thing preheat your Oven at 200° Celsius what we're going to Do here is we're going to have our eggs So these are our eggs they medium medium Boils so soft inside we have to wrap Them into the puff pastry so make sure The puff pastry is defrosted it's in Your fridge you want it still firm we Want a bit of flour we're going to put Some egg wash on top I'm make sure got Like Um a pastry brush uh some EG yolk with a Bit of water in there the eggs a little Knife for the top of the decoration We're also going to be using of course a Uh you know a baking sheet or anything Like this or a cookie sheet with piece Of parchment paper we're going to put The eggs when they are done all right so Let's do this the first thing is the Puff pastry you can make a large sheet Whatever I'm adding a little bit of Flour in there because again talking About leftover that was the one piece That I have left Uh in my fridge I want to make sure see Do look at this it's AIT a bit dry I'm Just applying Some your flower to make sure there's no Part that is too wet or anything like That okay and um I think I may use

Actually this section uh so all what we We need to do is we need to roll kind of DX that's going to be too much obviously But it's just for the demonstration Roughly Speaking uh how much we're going to need We're going to need to put this over so I don't need the whole thing okay so I Could go maybe a bit here because this Is not super good looking I'm going to Get rid of that and all what we do we Take this I'm going to try to encase the Egg like you can see we encase the egg Into the puff pastry in Here and then slowly we're going to seal Everything around so wait for the pastry Don't Force It Don't burst the egg open I'm going to wait it to get a bit softer And then start to work it now one thing Uh I found as well is that I'm using a Little bit of water On the Edges to really helps the whole thing to Stick because you see I've put some Water in there so just around the edges I'm placing some water and I think my Pastry is going to start to come to the Right temperature you can see when I'm Going to do I'm going to start to really Incase that egg in there and we're going To start to seal the whole thing and Then using a knife or anything like that We're going to cut the excess now let's Trim the whole thing so if you got too

Much you know what we can just cut the Excess on here I'm going to be cutting a Little bit trying to make it neater a Little bit on here okay see it start to Get soft and this is a store boo um Pastry that I've got and here it's not Too bad so I'm going to use my knife you Can leave it like this you can make you Can make it round if you want around the Edges but I'm not too fast I'm going to Going to be using my knife not on the Sharp side just to make this little Ceiling point I'm going to seal Everything on the side here just to make A parcel and that's about it nothing Complex as soon as this is done I'm Transferring this immediately uh to my You know my baking sheet here and I'm Going to use my egg Wash very important to give some nice Color to brush the whole thing off okay A good layer of egg always add a nice Color to the whole thing okay so this is The parcel you can repeat the same Process and if you want and you can make These kind of little marks or whatever Uh you know on I'm not not always a pro Decorating but you know just a few Little marks like it's just a little bit Of flare nothing special if you want you Can decorate you make some kind of leaf Or shape or anything but just have Something nice and then straight into The oven about 15 minutes and that's it

15 minutes have passed and my parcel is Out of the oven so as you can see it's Puffed nicely you could put it maybe for 13 minutes as soon as basically the the Puff pastry is puffed and colored it's Enough okay so I'm going to leave it to Cool down a little bit and what we're Going to do then I'm going to cut it Open you don't have to you can serve it Legacy on the plate as a bit of a Surprise surprise parcel but I want to To show you how it looks inside then We're going to play it to the sauce and And dig in Moment of Truth The Cutting I Hope I'm cutting the right way here and I want to show you the inside as I said You don't have to do this I've tested Before it worked and we should have uh Some kind of an hardboiled egg in case In the puff pastry so let me try to very Very Gently go through This Wow and there we go look it's not Overcooked T so these are called zo Mayote so the incased eggs and all What's left to do now is the plating so I'm going to grab a plate I'm going to Pour some sauce put this on some Decoration and then time for the tasting So here we are just put some sauce in There good doop of sauce a bit of Decoration and you stack the uh the ex But how do we approach this and I'm

Starving and remove the decoration put This on the side and go away Parsley uh and yeah we got a choice I Guess you could go with your hands and Get uh on what go it's going to be Sticky because took some time to I put That piece of puff pastry on here So piece of egg puff pastry Supreme Sauce whoa this is going to be Indulgent M Mhm YG Again that sace is going to be a little Bit cold it's going to bit thick and you Can add more cream when you warm it up But the Pu Pastry with the mushroom that's kind of Creamy sauce already it's divine It's simply I'm always stunned by this Cuisine from that's that's from the 1900s can you imagine that's way Waiting needless to tell you this is Tasty but I love the combination where You get the Sauce you know the puff pastry with the Eggs you got different type of texture Of taste and it all combines together And of course you know buttery puff Pastry I rolled into a sauce and this is Like a a chicken supreme sauce you get Mushroom taste the chicken stock the Cream all the flavor is in there it's an Explosion of flavor beautiful I am so

Happy to really end up uh this egg Adventure series with that recipe really An old one actually really from the 1900 because I absolutely love to revive This old classic and when I looked at This on paper I thought well I'm not Sure about that you know but then you Make it and it's insane so the sauce as I can be anything you want doesn't have To be a supreme sauce it can be a simple Bame can be a Monet imagine a a way to Read your breakfast a coupone of Hollande sauce for instance there with Your eggs your eggs in there in in the Puff pastry and you can make this for One two three four five it's actually Quite easy Once you got the sauce you You have your eggs you encase everything Put this in the oven 15 minutes is spot On and it looks honestly so different Than I've never been served anything Like this I've never seen any anything Like this got here but that completes Our series on the egg I hope you enjoy It we're going to resume the the normal Filming that you usually do with recipes With technique and I hope you're going To join me again for all this thing now Please use the comment section to tell Me what you thought but sir about the Recipes what were your favorite that Sort of thing because I always like to Hear about this okay I see you all next Time take care all byebye

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