A very nice address in Boussac: the hotel restaurant “Le Central” is run by Lise-Marie and Jérôme Menu. A cuisine that is both traditional and creative in a cozy and friendly setting.
On the menu: Chimay stuffed eggs
– Bernard Adam
Ingredients :
For the duxels:
- 20 g of butter
- 20g red onion
- 200 g button mushrooms
- 20 g of parsley
For the Mornay sauce:
- 30g of butter
- 30 g of flour
- 50 cl of milk
- 2 egg yolks
- 40 g of Cantal
– Bernard Adam
The duxelles is a preparation created by François Pierre de La Varenne, cook of the Marquis of Uxelles, to whom he dedicated it.
Finely chop the onion, shallot, mushrooms and parsley. Then in a pan with butter, first sweat the onions.
– Bernard Adam
Gently cook the duxelles for three to four minutes. Add the mushrooms and cook over low heat, stirring with a spatula, until all the vegetable water has evaporated.
– Bernard Adam
For the Mornay sauce, prepare a roux: melt the butter, add the same amount of flour. Then mix, cook for a few minutes and let cool off the heat. Using a whisk add milk, grated cheese and egg yolk. Mix again.
– Bernard Adam
To finish the recipe, cut the hard-boiled eggs in half, garnish with your mushroom stuffing and add a little Mornay sauce to bind everything together. Before serving, bake for about ten minutes at 200° then three minutes in grill mode at 250°. At table !
Hotel Restaurant Le Central
4 Rue du Onze Novembre in Boussac
Reservation: 05 55 65 00 11