Aimer faire plaisir à ceux qu'on aime

Ingredients

• 30 g (2 tbsp.) butter
• 14 shallots
• 125 ml (1/2 cup) white wine
• 125 ml (1/2 cup) 35% cream
• 75 g (2 1/2 oz) Chevalier Brie Triple Crème, rind removed
• 4 quail eggs
• 60 ml (4 tbsp.) reduced veal jus
• 15 ml (1 tbsp.) chives, finely chopped
• 5 ml (1 tsp.) truffle oil
• 2 slices of brioche bread, 1 cm (1/2 in) thick, cut into sticks (mouillettes)

Preparation

In a small sauce pan, melt the butter until lightly browned. Add the shallots and brown for a few seconds then deglaze with white wine and reduce by half. Add the cream and reduce until the sauce has a creamy consistency. Add the cheese and stir until it melts.

Poach the quail eggs for 1 minute in a saucepan with slightly vinegary water.

Pour the cheese sauce into ramekins. Using a spoon, make a little hole in the centre of the sauce and place a quail egg in the hole. Bake for 10 minutes at 350°F (180°C) or until the egg white is cooked.

Mix the chives with the veal jus and pour the mixture over the cheese sauce. Finish with a drizzle of truffle oil and serve with the brioche mouillettes that have been lightly toasted in the oven.