The Egg, Eggs And The Hen
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For an original appetizer, try this gourmet Italian hen soup recipe by Chef Marco Stabile, that analyzes all the flavours of the egg and the hen
30 March, 2012
ingredients
Eggs
4, organic, at least 2 days old
Chicken stock
4 l
Hen
150 g, boiled, cut into strips
Chicken liver paté
150 g, creamed with butter
Caviar
20 g
Bread
4 slices, fried, Tuscan variety
Maldon salt
To taste
Preparation
Poach the eggs for 3 and a half minutes.
In a shallow soup bowl, arrange the ingredients in the following order (clockwise): the boiled hen, the poached egg, the chicken livers shaped into a quenelle and then, lastly, the caviar.
Sprinkle the Maldon salt on the hen and the egg, cover everything with the crispy fried bread.
Serve your guests by pouring the hen stock over the dish.
This will allow them to taste all the flavours and scents.
Advise the diners to eat the dish following the order of its various ingredients.
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