Mushroom and Quails Egg Gougere
|Cornflour||1 Ounce (25 Grams Or 1/4 Cup, Cornstarch)|
|Red wine||1⁄8 Pint, mixed with water (75 Milliliter Or 1/3 Cup)|
|Water||1⁄8 Pint (75 Milliliter Or 1/3 Cup)|
|Butter||1 Ounce (25 Grams Or 2 Tablespoon)|
|Onion||1 , chopped|
|Celery sticks||2 , sliced|
|Mushrooms||12 Ounce, halved or quartered (Mixed Wild And Cultivated Type, 350 Grams Or 5 Cups)|
|Stock||1⁄4 Pint (150 Milliliter Or 2/3 Cup)|
|Worcestershire sauce||1 Dash (150 Milliliter Or 2/3 Cup)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|For the pastry|
|Butter||3 Ounce, diced (75 Grams Or 6 Tablespoon)|
|Water||6 Fluid Ounce (175 Milliliter Or 3/4 Cup)|
|All-purpose flour||3 3⁄4 Ounce, sifted (100 Grams Or 1 Cup Scant)|
|Grated gruyere cheese||4 Ounce (115 Grams Or 1 Cup)|
1. Preheat the oven to 220°F/425°C/ Gas 7. To make the pastry, melt the butter in a pan with the salt and water, and bring to the boil. Remove from the heat, add all the flour and beat with a wooden spoon until it forms a ball.
2. Return the pan to the heat and cook, beating hard, for 1-2 minutes. Leave to cool slightly. Add two eggs, beating until the mixture becomes glossy. Beat in the third egg, then beat in as much of the fourth egg as you need to create glossy, soft pastry. Beat in half the cheese.
3. Place a round of baking parchment on a large baking sheet and place large spoonfuls of the choux pastry evenly in a 20cm/8in circle. Position them close together so that they will join up as they cook. Bake the choux pastry for about 30 minutes until well risen and golden all over. Remove from the oven, cut a few slits in the side to release the steam and set aside to cool slightly.
4. Mix the cornflour and wine and water in a bowl. Meanwhile, melt the butter in a pan, add the onion and celery and fry until soft. Add the mushrooms and cook gently, then add the wine mixture.
5. Add the stock to the mushrooms and gradually stir in the cornflour mixture. Cook gently until it is starting to thicken. Add the Worcestershire sauce and parsley, and cook until thick.
6. Place the quail's eggs in a pan of cold water, bring to the boil and cook for 1 minute. Cool thoroughly, then peel.
7. To serve, slice the gougere in half horizontally. Fill with the mushroom mixture and top with the eggs. Replace the pastry lid, sprinkle over the remaining cheese and return to the oven until the cheese melts.