Petits Roy Ales Au Parmesan
|Chicken consomme||1 1⁄4 Cup (20 tbs)|
|Chopped parsley||2 Teaspoon|
|Chopped chives||2 Teaspoon|
|Powdered thyme/Oregano||1 Teaspoon|
|Heavy cream||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Emmenthal or gruyere cheese||1⁄2 Cup (8 tbs), grated|
|Grated gruyere cheese/Emmenthal cheese||1⁄2 Cup (8 tbs)|
|Watercress sandwiches||3 (For Garnish)|
|Sandwiches||4 Tablespoon (For Serving)|
|Watercress||4 Tablespoon (For Garnish)|
1) Preheat oven to temperature of 350 degrees.
2) Beat together the eggs and egg yolks.
3) Over low heat, bring the consommé to a boil, along with the parsley or chervil, chives and thyme or oregano.
4) Gently cook over low heat, uncovered, for about 5 minutes.
5) Add 2 tablespoons of cream and blend well.
6) Grease 4 dariole molds or custard cups and pour the consommé mixture into them.
7) Put the cups in a roasting pan which has about ½-inch of water and use a piece of buttered waxed paper to cover them.
8) In the center of the preheated oven, bake for about 15 minutes or till the mixture has set.
9) Take out the cups from the oven and allow them to cool down completely. Chill them in the fridge for some hours.
10) Some 20 minutes prior to serving, preheat the oven once again to 400 degrees and onto a buttered ovenproof dish, unmold the custard.
11) Pour the remaining cream all over and cover with grated Parmesan. Sprinkle liberally with Gruyere cheese.
12) Put the dish neat the oven’s top and bake till the cheese melts and turns golden in color.
13) Serve right away with a separate plate of thin sandwiches of buttered whole wheat bread. Finely chopped watercress can also be served on the side.