For 4 people

Difficulty : Hard
Preparation time : 40 min
Cooking time : 2h30

Ingredients :

• 50 g Albert Ménès black garlic confit

• 1 bouquet garni for meat Albert Ménès

• 4 large extra-fresh eggs

• 300 g veal trimmings

• 1 l red wine

• 1 carrot

• 4 shallots

• 4 button mushrooms

• 8 spring onions

• 50 g smoked eel

• 1 piece of raked bread

• 10 cl single cream

• 10 g butter

• Peanut oil, white vinegar, salt and pepper

Preparation :

Wash and peel the vegetables. Slice the carrots and shallots, then slice the button mushrooms.

In a hot cast iron pot, add peanut oil. Brown the veal trimmings and sweat the sliced carrots and shallots. Then deglaze with red wine. Place an Albert Ménès bouquet garni for meat in this mixture. Let cook on low heat for 2 hours.

Boil water and white vinegar in a pot and then poach the eggs one by one by swirling the boiling water. The egg should be gently placed in the simmering water and poached for about 3 minutes.

Chop stale bread crumbs and then brown them in a pan previously buttered.

Sauté the button mushrooms until they are nicely golden brown.

Brown the halved spring onions and cut fine slices of smoked eel.