| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Cajun |
Cajun |
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Thinly sliced onions |
| 4 |
tb |
Butter |
| 8 |
tb |
Thinly sliced green pepper |
| 1/2 |
c |
Sliced mushrooms |
| 18 |
sm |
Green olives |
| 1 |
c |
Chicken or beef stock |
| 2 1/2 |
c |
Cooked tomatoes; with liquid res |
| 1/2 |
ts |
TABASCO pepper sauce |
| 1 |
|
Whole clove |
|
|
Salt and black pepper to taste |
| 6 |
|
Eggs |
|
|
Nutmeg |
INSTRUCTIONS
In large shallow earthenware casserole, saut, onions in butter 2 minutes.
Add green pepper and cook gently 5 minutes, stirring constantly. Add
mushrooms and olives and continue cooking 5 to 6 minutes, stirring
occasionally. Add remaining ingredients; cover and simmer 20 minutes.
Remove cover and carefully drop in eggs, one at a time. Allow eggs to poach
until whites are firm. Dust yolks with few grains of nutmeg and serve from
casserole. Typos By Jim Kirk - captain@iquest.net by Pat Pate
patpate@tenet.edu on Sep 11, 1993
Posted to MM-Recipes Digest V4 #280 by Jim Kirk <captain@iquest.net> on Oct
24, 1997
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