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unsalted butter heavy cream eggs leftover jambalaya white bread salt shallot sauce green onions unsalted butter shallots beef stock thyme chives
Viewed: 58 - Published at: 9 years agoIngredients
- 1 tablespoon plus 2 teaspoons unsalted butter, at room temperature, in all
- 1 cup half and half
- 1 1/2 cups heavy cream
- 5 large eggs
- 2 cups leftover jambalaya
- 6 slices white bread, with crusts, torn into 2" pieces
- Salt and pepper
- *2 whole quails roasted
- *1 cup herb shallot sauce, recipe follows (brown stock based)
- *1/4 cup finely sliced green onions
- 1 tablespoon unsalted butter
- 1/2 cup shallots, minced
- 2 cups beef stock
- 1 sprig fresh thyme or 1 teaspoon dried
- 2 tablespoons snipped chives or parsley
Method
- Preheat the oven to 350 degrees.
- Lightly grease a 6 cup muffin tin, (the largest muffin tins available is what we need) with 2 teaspoons of butter.
- In a large bowl whisk together the half and half, cream, and eggs.
- Season with salt and pepper.
- Add the jambalaya.
- Fold in the bread and season with the salt and pepper.
- Pour into the prepared pans and dot the tops with the remaining butter.
- Place the tin in a water bath.
- Bake until golden and puffy, for about 40 minutes.
- Unmold the muffin pan.
- Place one muffin inverted onto the plate, place the 2 whole roasted quails right on top and spoon over the sauce.
- Garnish with the green onions.
- Melt butter in a sauce pan over medium heat.
- Add shallots and cook until softened.
- Add stock and thyme and simmer 15 minutes.
- In a bowl combine 1 tablespoon arrowroot with 2 tablespoons cold water.
- Add arrowroot mixture to stock in a slow steady stream, and simmer until thickened.
- Strain sauce and stir in chives or parsley.
- Yield: 6 servings
