Tag: Egg

Salade Niçoise

Natalie Hanson

There are many variations of this salad, but the classic one has only the ingredients listed below. Principally a spring or summer salad, it uses the freshest raw vegetables when they are ripe and abundant.

6 ripe but firm tomatoes
1 cucumber, partly peeled and sliced
1 head of Boston lettuce or Bibb or red leaf
1/2 lb of fresh lima beans (don’t use if not fresh)
6 small purple artichokes (or marinated artichokes)
1 fennel bulb, sliced in ¼ inch strips
2 green peppers (Italian preferably) seeded and sliced
1 spanish onion, sliced
a handful of radishes
4 hard boiled eggs, cut in half lengthwise
10 anchovy fillets
handful of small black olives
Chapons (stale bread brushed with garlic)
fresh basil, garlic
vinaigrette dressing

  • Wash and quarter the tomatoes, salt lightly and drain for 10 minutes.
  • Peel and slice the cucumber, drain on paper towel for 10 minutes.
  • Prepare the other vegetables and the eggs, anchovy fillets and olives.
  • Prepare the chapons.
  • To make the vinaigrette, mix 1 part vinegar and 3 parts olive oil.  Add the garlic and the basil.
  • Arrange the vegetables on a shallow dish, surround with lettuce leaves and chapons.  
  • Pour the vinaigrette over it.
  • Toss gently just before serving.

Parmesan mousselines

Natalie Hanson

For 4 people.

The standard pyrex cups work best to unmold because they are wider on top and the mousselines slide easily from them.

1 cup of milk
1/3 cup of flour
4 Tbsp of butter
3 egg yolks
2 egg whites
1 cup of freshly ground parmesan cheese
1 cup of heavy cream
2 Tbsp of butter
salt and pepper

  • Heat milk to warm.
  • Pour it slowly into the flour and mix thoroughly.
  • Whisk the mixture over medium high heat until it thickens.
  • Off the heat, add 4 Tbsp of butter, one at a time, then add 1/2 cup of the parmesan cheese, three egg yolks, salt and pepper.
  • Beat the 2 egg whites stiff.
  • Fold into the mixture.
  • Butter the molds and fill 3/4 full.
  • Place them on a bain‑Marie.
  • Bake in middle rack, on preheated 350°F oven for 20 minutes or until top is spongy.
  • All the above can be prepared ahead of time.
  • Unmold into a greased gratin dish, pour cream over them and more cheese on top.
  • Bake for another 15 minutes or until puffy.

Oeufs à la tripe

Natalie Hanson

This is a regional French dish, originally from Lavel in Mayenne, which earns its name from the strips of hard-boiled egg white that could be thought to resemble real tripe.

Note: To prevent the yolks of a hard-boiled egg from becoming green-tinged (called ferrous sulfide) use fresh eggs, never cook the eggs longer than 15 minutes and, once cooked, quickly cool them in cold water. Also, peel the egg shells before the eggs are cold. It’s easier.

Serves 8.

8 hard-boiled eggs
1/2 cup of butter
1 lb of onions, sliced
12 Tbsps of flour
2 1/2 cups of milk
salt and pepper
1 cup of grated cheddar cheese
finely chopped parsley

  • Cut the egg whites into slices and place in a buttered fireproof dish.
  • Reserve the egg yolks. Keep warm.
  • Melt the butter in a pan and sweat the onions for 10 minutes.
  • Stir in the flour and cook for 2 minutes stirring all the time.
  • Pour on the milk, slowly at first, and bring to a boil.
  • Add salt and pepper.
  • Simmer until very thick and creamy adding more milk if needed. This is a béchamel sauce.
  • Remove the sauce from the heat and whisk in the cheese. Taste and adjust the seasoning.
  • Coat the egg whites with the sauce and sieve the egg yolks over the top.
  • Sprinkle with the parsley and serve immediately.