Definition: meurette

As with all regional recipes, there are more variations than there are church steeples in the county. Let's stick to the general principle of poached eggs served in a flavoured and thickened red wine reduction. Let's take as our basis the method described in Les Recettes secrètes des meilleurs restaurants de France (Albin Michel, 1972). Gently melt 50 g of fatty bacon, cut into small cubes, with a little butter to perfect this sinful treat before the imminent Lent. Add a finely chopped carrot, onion and bouquet garni. Leave to sweat gently, covered, for about ten minutes. Add 6 dl of very good red wine (Loiseau used to flambé it before adding it). Bring back to the boil, add a cup of stock (poultry or meat), 4 crushed garlic cloves, and leave to reduce by half, uncovered and over a high heat. Then thicken by whisking in 1 tablespoon of flour mixed with 1 tablespoon of butter. In this version, the eggs are broken into the sauce (strained) where they will cook, then served with bacon, croutons, mushrooms and chopped parsley.

Other recipes call for poached eggs, which can be prepared in advance. Poaching is easy if you are careful. Bring 2 litres of water with 1/2 dl of vinegar to a gentle boil (just one bubble in the pan). Crack the egg into a saucer. Pour the egg gently into the simmering water. Cover the pan, remove from the heat and wait 2 minutes. Remove the egg and drain on kitchen paper. The connoisseur can now adjust the egg to their personal preference. The choice of wine is also their privilege, perhaps one from the vineyard they can see from the chalet window.