7 fl oz (200 ml) milk
small piece of onion
small piece of carrot
2 tbsp (25 g) 1 oz butter
2 level tbsp plain flour (All purpose)
5 fl oz (142 ml) soured cream
2.5 ml (1/2 tsp) dried tarragon, or 2 tsp (10 ml) fresh tarragon, snipped
salt and freshly ground pepper
6 eggs, hard-boiled
sprig of fresh tarragon (optional) to garnish
212 g (7 1/2 oz) packet frozen puff pastry, thawed, for pastry triangles (see below)
1. In a saucepan, bring the milk to the boil with the onion, carrot, bay leaf and peppercorns and leave to infuse for 10 minutes; strain. .
2. Melt the butter in a pan and stir in the flour. Remove from the heat and gradually stir in the milk, soured cream, tarragon and seasoning. Return to the heat, bring to boil, stirring all the time until the sauce thickens. Simmer for about 5 minutes.
3. Slice the eggs, reserving the yolk from one. Add the egg slices to the sauce and simmer to warm eggs; adjust seasoning.
4. Sieve the reserved egg yolk and use with the snipped tarragon to garnish the dish. Serve accompanied by pastry triangles.
Roll out the pastry to an oblong 25.5 x 10 cm (10 x 4 inches).
Divide into two, lengthwise, and cut each strip into 10 triangles.
Bake in the oven at 220°C (425°F) mark 7 for 12 -15 minutes until golden brown and well risen.
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