Eggs Connaught
Eggs Connaught is a cold starter of piped egg whites filled with a prawn and cheese yolk cream, set in a ring around a heap of watercress. It comes from the 1968 Cordon Bleu Cookery Course and is said to have started at the Connaught Hotel in Mayfair. The yolks are sieved and beaten with butter, paprika and a cold béchamel, giving a smooth, stable filling that pipes cleanly.
Instructions
Scald the milk with the onion, mace and peppercorns, then pour it into a jug, cover and leave to infuse. Rinse the pan with cold water, add ½ oz (about 30 g) of the butter and melt it gently, then stir in the flour. Strain in the milk, add salt to taste, and bring to the boil, stirring all the time. Cook for 1 minute.
Turn the sauce onto a plate and cover it with buttered paper so no skin forms. Leave it until completely cold.
Cream the remaining butter until soft.
Halve the hard-boiled eggs and scoop out the yolks. Rub the yolks through a wire strainer, and keep the whites in a bowl of water so they do not harden in the air.
Work the sieved yolks with the creamed butter, the cheese, the paprika and the cold sauce. Chop half the prawns finely and stir them in, then season to taste.
Drain the egg whites and dry them well. Put a small dab of filling on a round serving dish or cake platter for each white, which holds it in place, and arrange the whites in a circle.
Fill each white with the mixture, using a piping bag with a ½-inch (about 1.25 cm) plain nozzle if you like.
Scatter the remaining prawns over the top, halving them if they are large, and dust with paprika. Put the watercress in the middle of the dish and serve brown bread and butter on the side.
Make it personal.
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