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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs Import, New, Text 1 Servings

INGREDIENTS

1/2 c Tomato concassee, peeled
seeded and chopped
tomatoes
3 T Creole mustard
2 t Minced shallots
2 t Minced garlic
1 t Salt
1/2 t White pepper
1/2 c Chicken stock or water
1/2 c Olive oil
1 t Plus 2 tablespoons oil
2 T Each finely-chopped green
pepper onion and celery
1/2 t Minced garlic
1/2 lb Raw chicken breasts, finely
chopped
1/2 c Andouille sausage, cooked
drained and crumbled
1 Egg
1 c Bread crumbs, up to
Creole spice
Salt and pepper
1 T Salt
1 t Vinegar
4 Eggs

INSTRUCTIONS

Make coulis: In a saucepan combine all ingredients except oil and
bring to a boil; reduce heat and simmer 15 minutes. Transfer to a
blender and process, slowly streaming in oil until emulsified. Adjust
seasonings. Set aside and keep warm.  Make cakes: In a cast-iron or
other ovenproof skillet, saute green  pepper, onion, celery and garlic
in 1 teaspoon of oil for 1 minute;  transfer to a mixing bowl and
combine with chicken, sausage and egg.  Add bread crumbs, a bit at a
time, until mixture binds; season. Form  into 4 cakes; dredge them in
remaining bread crumbs. Heat remaining  oil in skillet and pan-fry
cakes until first side is browned. Flip  cakes, transfer pan to oven
and bake for 10    minutes.  Poach eggs: In a shallow saucepan or
skillet bring 2 inches cold  water, vinegar and salt to a boil over
medium heat. Reduce heat until  water simmers gently. Begin stirring
water and crack in eggs one at a  time; they will instantly take form.
Poach eggs 3 minutes for  soft-cooked, 5 minutes for medium. Using a
slotted spoon, scoop out  eggs. If necessary, gently pat dry with paper
towels.  To serve, on 4 dinner plates arrange cakes, top with eggs,
then  drizzle with warm sauce. Garnish with chopped parsley.  Yield: 4
servings Posted to MC-Recipe Digest V1 #328  Recipe by: ESSENCE OF
EMERIL SHOW#EE083  From: Meg Antczak <meginny@frontiernet.net>  Date:
Wed, 4 Dec 1996 07:57:46 -0500

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2160
Calories From Fat: 1331
Total Fat: 150.1g
Cholesterol: 1075.2mg
Sodium: 11432.4mg
Potassium: 2471.2mg
Carbohydrates: 100.5g
Fiber: 15.4g
Sugar: 12.7g
Protein: 104.9g


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