| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Essnce02 |
1 |
servings |
INGREDIENTS
| 1 |
|
Egg yolk |
| 1 |
sm |
Boston bibb lettuce head; cleaned, and |
|
|
; torn into 2" pieces |
| 1 1/2 |
ts |
Capers; rinsed |
| 1 |
|
Lemon; split |
| 1 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped shallots |
| 1/2 |
c |
Olive oil |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
| 5 |
sl |
Smoked or cured salmon |
| 1 |
|
Hard-boiled egg; quartered |
| 4 |
sl |
Ripe tomato |
INSTRUCTIONS
In the work bowl of your food processor, combine the egg yolk,
lettuce, capers, juice of the lemon, parsley, and shallots. Process
until smooth. While the machine is still running, slowly pour the oil
through the feed tube, it will thicken. Season and chill. When ready
to serve, on a large plate, arrange the salmon slices, egg quarters,
and tomato slices. Drizzle the entire plate with the lettuce sauce.
This recipe yields 1 cup of sauce.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2241 broadcast 07-23-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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