22 August 2014,14:45 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
1 hour

Preparation Method :

  • Preheat the oven to 220°F/425°F/ Gas 7. In a saucepan, melt the butter with the salt and water, and bring to the boil.
  • Remove from the heat, add the flour all at once and beat hard with a wooden spoon until it forms a ball.
  • Return the pan to the heat and cook, beating hard, for 2 minutes. Leave to cool slightly. Add two of the eggs, beating until the mixture becomes smooth and glossy.
  •  Beat in the third egg until smooth, then beat in as much of the fourth egg as you need to attain a smooth, glossy, soft, dropping consistency. Beat in half of the Gruyere cheese.
  • Place a round of non-stick baking paper on a baking tray and place large spoonfuls of the mixture evenly in a circle about 20cm/8in.
  • Place them close together so that they will join up while they cook. Bake for about 35 minutes until well risen and golden all over. Remove from the oven and set aside to cool slightly.
  • Meanwhile, heat the butter in a saucepan, and fry the onion and celery until softened. Add the mushrooms and cook gently until their juices run. Blend together the cornflour and wine.
  • Add the stock to the mushrooms and gradually stir in the cornflour mixture. Cook gently until thickened. Add the sauce and parsley and cook gently for a few minutes until quite thick.
  • Place the quail's eggs in a pan of cold water, bring to the boil and cook for 1 minute. Cool thoroughly, then peel.
  • To serve, slice the gougere in half horizontally. Fill with the mushrooms and top with the eggs. Replace the top, sprinkle over the remaining cheese and return to the oven until the cheese melts.


  • 8 tablespoon butter, cut into small pieces
  • 1 teaspoon salt
  • 200 grams plain flour, sifted
  • 6 eggs
  • 200 grams Gruyere cheese, grated
  • 3 tablespoon butter
  • 2 onion, chopped
  • 4 celery sticks, sliced
  • 400 grams mixed wild mushrooms, halved or quartered
  • 50 grams corn flour
  • 200 ml red wine and water, mixed
  • 200 ml stock dash of Worcestershire sauce
  • 2 tablespoon chopped flat leaf parsley
  • 15 quail's eggs

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