Œufs en meurette

How it is made

Quantities are for 8 people. The steps are in the order you do them.

1. cut the onions, carrots, shallots, leek, veal, bacon and beef into one centimetre dice
2. chop the garlic and the parsley leaves, and keep the stalks aside
3. brown the meat and vegetables in the duck fat, add the sugar so that they caramelise, then dust with flour and let it colour
4. pour in the stock and the wine, add the garlic, the herbs, the parsley stalks, salt and pepper, and leave to simmer for between 30 and 45 minutes
5. pass the sauce through a sieve, add the chocolate, bring to the boil and adjust the salt
6. brown the lardons in 30 g of butter, then the baby onions in another 30 g with a pinch of sugar until they caramelise, and cook the mushrooms in the remaining butter; add everything to the sauce
7. in a tall pan bring 3 litres of water with the vinegar to a simmer, break one egg at a time into a bowl, make a whirlpool with the spatula and let it slide in; after 3 to 5 minutes, when it rises, lift it out with the slotted spoon and keep it in water at 50 degrees
8. put the eggs on the croutons, the garnish and the sauce on top, and finish with finely chopped parsley