Eggs Faberge

[PotjieCheffie]

Hi

I've been asked by one of our regular guests whether I've heard of/ seen this being made anywhere. Apparently it was on a TV programme screened here in the UK within the past year (he seems to think Masterchef or something) and is wanting to make it/ have someone make it for him.

As I seldom watch TV , I was wondering whether any of you had seen the programme and/ or have a recipe/ link to info on it that I can pass on to him (I have told him to register here and get into the foodie side of things here too).

From his alcohol fuelled memories he can only recall vague snippets (though I'm wary to state them as fact):

They were duck eggs, had some form of truffle and had foie gras too. Great clues but still clueless..

Over to you.

Many thanks in advance.

G

[Catriona]

Have a vague memory of them being on last season's Masterchef Goes Large - yes, something with truffles, think it was one of the last programmes (the finals)...

Sorry I can't be any more help other than to confirm the hazy memory!

Would the BBC website be able to help, I wonder?

[Catriona]

Found a Dutch Foodblog where one of the comments to the entry on the Masterchef finale refers to them - could you contact the poster or the blogger, maybe?

[The Old Foodie]

There was a charity dinner held at Claridges (London) in February 2001 (I think), and I understand that Chef John Williams created an “Egg Fabergé” which was a lobster mousseline stuffed with a quail egg and garnished with a mosaic of macaroni and truffle, served on a bed of celeriac.

Actually, I'm not sure that that was when the dish was created, or whether that happened a few years before at the Claridges centenary celebrations, and it then became a signature dish.

Perhaps that was discussed or featured in the TV program you mentioned?

Sorry, dont know any more than that, but Claridge's might be able to help.

[edited because i think i got the date wrong initially]

Edited November 8, 2006 by The Old Foodie (log)

[PotjieCheffie]

There was a charity dinner held at Claridges (London) in February 2001 (I think), and I understand that Chef John Williams created an “Egg Fabergé” which was a lobster mousseline stuffed with a quail egg and garnished with a mosaic of macaroni and truffle, served on a bed of celeriac.

Sorry, dont know any more than that, but Claridge's might be able to help.

[edited because i think i got the date wrong initially]

←

Thanks Catriona and OldFoodie

My Afrikaans is a little rusty and could barely make out the Dutch

I've looked in Larousse, La Repertoire, several classical cookbooks and online in various forums etc.

As I haven't seen the programme, the description above sounds like the one that he must have seen.

I will make contact with the hotel and see whether they can assist.

Any other clues out there?

Many thanks again

G

[Andy Fenn]

The Faberge egg was done on the Masterchef programme in the Ritz - they showed vaguely how to make it. I believe it's a staple and will always be on the menu there. Perhaps they are the people to try. And see what you can find from the BBC archives.

The description given of the egg is pretty much spot on as far as I can remember from the show.

[Digijam]

John Williams, ex-Claridges and now executive chef at the Ritz created the recipe. It's not so much complex as fiddly...

10 egg shells

10 soft boiled quail eggs

500g lobster mousse (200g cooked lobster, 1 egg white, 200ml cream, seasoning).

20 Long macaroni tubes (cooked)

100g Truffle

Clean the shells, dry, and grease the insides. Cut the truffle to fit inside the macaroni, and cut the mac into roundels 2mm thick (making 8 for each egg). Place one roundel in the centre at the bottom of a shell, and 7 around it. Half fill the shell with lobster mousse, add a quail egg (point facing down), then top with mousse. Wrap in cling film and steam at 80c for 8 minutes. Rest, then open shell very carefully.

[PotjieCheffie]

Hi Digijam and Andy

Many thanks for the replies and the info.

I have emailed off the Ritz and will pass on the details to our guest at the restaurant.

Sounds interesting to do at home.. though not sure of his culinary skills yet

Many thanks once again.

G

Edited November 9, 2006 by PotjieCheffie (log)