Recipe: Eggs Berlioz - Oeufs Berlioz

French Romantic composer Louis-Hector Berlioz (1803-1860) was also a lover of fine food. 

Healthful eating is a great part of living a REAL life. Dr Chris discusses this in her book, REAL. 

Claude and I made this tonight for supper, after he heard on Abu Dhabi Classic Radio,  the story of composer Louis-Hector Berlioz liking this concoction. Berlioz’s chef made it with Duchene mashed potatoes, and we made it with mashed cauliflower.

Berlioz cast himself as a musical revolutionary. He was what was then called a Romantic idealist in a time when artists in other areas, such as painter Claude Monet , challenged the Parisian arts establishment with new innovations.

Successful in his work, Berlioz blazed new artistic trails in the face of the cultural establishment. He was a Romantic, indeed. 

An appropriate tribute to this great composer, Oeufs Berlioz is both  a simple and elegant recipe that uses classic techniques.

I found several descriptions of this dish. Almost all of them call for duck eggs, duchesse potatoes and a mushroom or truffle sauce. 

Here’s how we made it:

Ingredients - Serves 2
2 eggs (chicken) per person

Get your cauliflower boiling
Preheat your oven to 220C

Cauliflower:
• 1/2 medium head of cauliflower, cut into pieces and boiled until soft,   then mashed with butter and cream.
 • Add a good chunk of butter to your taste, and plenty of pepper   and salt.

Start working on the mushroom sauce,
then when the cauliflower is ready...
• Make 2 nice cones on a baking sheet and put into the oven for 20-25 minutes until they have browned crispy edges

Mushroom sauce:
 • 200 gm mushrooms, button, or similar, chopped - I used some large brown buttons from Ireland - yummy
• 2 shallots, finely chopped
• 100 ml beef stock
• 50 ml red or Madeira wine
• 2/3 cup cream
• 2 sprigs of thyme

To Make the Mushroom Sauce:
   •  put chopped shallots in olive oil, cook until soft
   •  add chopped mushrooms and thyme sprigs
   •  allow them to take some color before pouring in the beef stock
    • cook it down and then add the wine.
   •  cook it down til a thimbleful remains
    • add cream and heat through, then keep on the lowest heat possible.

Poach your eggs in water with 1 t vinegar, 4-5 minutes for soft, or soft boil the eggs.
Plate it up.  Arrange the sauce on the plate, and the rest around.

Serve.