The home stretch

So I'm down to one week to go on the Next menu and there's a lot of work to do.  Every night this week I've got about 5 or 6 components of different dishes to make.  Today was making all of the components for one piece of the hors d'oeuveres plate, the Ouef Benedictine or Egg Custard.  So here we go.

The first part I made was the salted cod that went into the brandade.  The first pic is the mise, really simple, salt and cod.  Second pic is the cod covered with the salt.  Third pic is the cod after it spent six hours in the fridge, and the final pic is the cod after it was simmered in milk for about five minutes and right before it went into the food processor for the brandade.

Another part of the brandade is potatoes.  Here are the potatoes in a vacuum bag ready to be cook sous vide for about 3 hours.  After cooking I mashed them and put them in the food processor with the cod.

The final piece of the brandade.  Heavy cream, garlic, thyme and shallots.  These items were simmered together for a few minutes and then placed in the food processor as well.

Here is the components of the truffle custard.  The mise includes, truffle oil, egg, half and half, and salt.  The unique part of this is that the custard gets cooked inside the shell of an egg while in the egg carton.

The second picture is the custard mixture after taking a spin in the food processor.

Here's the result.  The egg with the custard inside, which you can't see and the brandade.  Yes I know that is a bar tending tool the egg is sitting in but that's all I had to hold the egg shell until I'm ready to use it next week.  Eventually the brandade is going to end up on top of the custard with a bit of another cream sauce, which will be made the day of.