Serves 8

Ingredients

8 eggs
3 tbsp tomato paste
170g butter
150g button mushrooms
1/2 cup fine breadcrumbs
1 handful chopped herbs
Cream sauce
Salt and pepper to taste

For the Cream Sauce:

200 g double cream
60g butter
1 tbsp cider vinegar
10 g fresh herb minced
10g salt
Garlic to taste

Method

1. Hard-boil the eggs. Peel and halve lengthwise. Remove the yolks
2. Chop mushrooms and sauté them with the herbs in 70g butter
3. Combine eggs yolks, cooked mushrooms, and tomato paste. Season to taste with salt and pepper.
4. Fill the egg whites with this mixture.
5. Spread the cream sauce in a fine layer to cover the bottom of a baking dish. Place the filled egg halves on top.
6. Cover with breadcrumbs, then melted butter.
7. Place in a warm oven to brown.
8. Serve from the baking dish.

For the Cream Sauce:

1. Over low heat, melt butter and add garlic to taste without letting the mixture to brown, then sieve.
2. Return mixture to pan, add cream, minced herbs, salt, and tablespoon of vinegar.
3. Blend well without letting it come to a boil.
4. Pour into the bottom of the dish.

Serves 6 to 8 

Ingredients

1.25kg potatoes
300g chaux pastry
Soft breadcrumbs
4 egg yolks
Salt and pepper
Oil for frying Dauphine Potatoes

Method

1. Boil the potatoes in salted water. Drain the potatoes, put them in a warm oven for a few minutes, then sieve them.
2. Season with salt and pepper and place in a dry frying pan, on high heat, stirring constantly, until the potatoes are thoroughly dry.
3. Remove from heat and mix in the choux pastry and the egg yolks. Pour the mixture in a buttered dish and let cool.
4. Form the balls the size of a pigeon egg. Roll the balls in soft breadcrumbs.
5. Fry the balls in oil until they are well-cooked and look golden.
6. Set on a paper towel to drain excess oil and season lightly with salt.

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Serves 6

Ingredients

250g chocolate
250g butter
4 eggs
1 tbsp flour
30g butter

Method

1. Melt the chocolate with a little and let cool
2. Melt butter and let cool
3. Mix melted chocolate with sugar, melted, butter eggs, and flour
4. Pour this mixture in a well-buttered charlotte cake mould and bake in a moderate oven, in a bain-marie, for 40 to 45 minutes.
5. Let cool and remove from the mold
6. Serves the next day, coated with crème anglaise

Serves 8 to 10

Ingredients

2 kg bananas
10 slices
400 g caster sugar
Juice of 4 lemons
1 large tub crème fraiche

Method

1. Puree bananas and pineapple slices. Add sugar, orange juice, lemon juice, and cream, and mix well.
2. Let cool in the refrigerator
3. The next day, freeze the mixture in an ice cream maker.
4. Serve with a cold apricot sauce, made by pureeing a full jar of apricot jam with a little water.

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All illustrations are from Monsieur Christian Dior's digital recipe book, La Cuisine Cousu-Main. To view more of his favourite recipes, click here.