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
• 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
• 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.
Dr Chris Baker
Dr. Chris Baker is Past President of the American Orthodontic Society, a pediatric dentist and teacher of orthodontics, An author, dental practice consultant, mentor, and a current or former faculty member of three U.S. dental schools, Dr Chris practices and blogs in beautiful Abu Dhabi, UAE, and glorious Texas, USA.
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© 2018 Dr Chris Baker