Œufs Rigolette

Ingredients

• 8 pcsEgg
• 400 gChicken breast
• 200 mlWhipped cream
• 16 gGelatin
• 30 gShallot
• 30 gButter
• 20 gFlour
• 1000 mlChicken broth
• 200 gTomato passata
• 200 gLamb kidney
• 200 gAsparagus
• 15 mlLemon juice
• 10 gParsley
• 10 mlOlive oil
• 5 gSalt
• 1 gPepper
• 5 gSugar

Instructions

1. 1

   Prepare the chicken mousse

   • Simmer the chicken breast in 300 ml chicken stock, covered, for 12–15 minutes, then remove and cool slightly.
   • Shred the chicken and blend with 100 ml heavy cream, 30 g butter, 1/2 shallot (finely chopped) and 2 g salt until very smooth.
   • Soak 4 g gelatin in cold water, squeeze out and dissolve in 2–3 tbsp hot stock, then stir into the warm mousse mixture.
   • Pass the mousse through a fine sieve, season to taste and chill in a bowl for at least 2 hours until set.
2. 2

   Poach the kidneys

   • Bring 300 ml chicken stock to a gentle simmer.
   • Prepare the lamb kidneys (trim if necessary), halve and poach in the simmering stock for 3–4 minutes, then remove and keep warm.
   • Reserve the poaching stock for use in the sauce and aspic.
3. 3

   Tomato chaud-froid (chilled tomato sauce)

   • Melt 30 g butter in a saucepan, add 20 g flour and cook briefly to make a light roux.
   • Gradually whisk in 300 ml chicken stock and simmer to a smooth velouté.
   • Add 200 g tomato passata, 5 g sugar, 15 ml lemon juice and 1 g salt, bring to a brief simmer for 3 minutes.
   • Soak 3 g gelatin, dissolve in a little hot sauce and stir into the warm sauce. Cool to lukewarm until spreadable but not set.
4. 4

   Poach eggs and blanch asparagus

   • Heat water with about 15 ml vinegar to a gentle simmer (not a rolling boil).
   • Crack eggs (2 per portion) into a cup and slip them into the simmering water. Poach 3–3½ minutes, then remove and drain.
   • Blanch the asparagus tips for 2–3 minutes in boiling salted water, shock in ice water and drain.
5. 5

   Assemble and cover with aspic

   • Spread the chilled chicken mousse evenly on a serving platter.
   • Place the poached eggs on the mousse, arrange the poached kidneys between the eggs and place asparagus bunches in the center.
   • Spoon the lukewarm tomato chaud-froid over the eggs so they are lightly coated.
   • Heat 400 ml reserved stock, dissolve 9 g soaked gelatin in it, cool to about 35–40 °C and pour the clear aspic carefully over the entire dish.
   • Chill 1–2 hours until the aspic is set. Finish with chopped parsley before serving.