| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Emlive07 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Heavy cream |
| 1 |
pn |
Salt |
| 4 |
|
Egg yolks |
| 1 |
tb |
Cornstarch |
| 7 |
oz |
Assorted caviar |
|
|
(such as Osetra and salmon etc.) |
| 1/2 |
c |
Brunoise red onions |
| 1/2 |
c |
Finely-chopped egg whites |
| 1/2 |
c |
Finely-chopped egg yolk |
| 1/2 |
c |
Finely-chopped freshly parsley leaves |
INSTRUCTIONS
In a saucepan, combine 1 3/4 cup cream with a pinch of salt. Bring the
cream to a simmer. Whisk in the eggs and continue to cook for 2
minutes. Whisk the cornstarch and remaining cream together. Whisk
into the hot cream and continue to cook for 3 minutes. Remove from
the heat and cool completely. Refrigerate until chilled. To assemble,
place some of the caviar in the bottom of four fluted glasses. Place
a tablespoon of the onions, egg whites, egg yolk and parsley over the
caviar. Spoon tablespoons of the cream over the parsley. Repeat the
layering of the caviar and traditional garnishes. Spoon the remaining
custard into the glasses. Garnish with the remaining caviar. Serve
immedietly. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1B82)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-10-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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