| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Essnce02 |
12 |
servings |
INGREDIENTS
| 1 |
|
Nine-inch pie crust; baked |
|
|
=== HERB CREAM CHEESE === |
| 8 |
oz |
Cream cheese – (1 pkg); softened |
| 1 |
tb |
Minced garlic |
| 1/2 |
c |
Chopped mild herbs |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
|
|
=== EGG SALAD === |
| 6 |
|
Hard-boiled eggs; peeled, chopped |
| 1/2 |
c |
Homemade or prepared mayonnaise |
| 1 |
ts |
Minced garlic |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1/4 |
c |
Chopped chives |
| 1/4 |
c |
Brunoise red onions |
| 1/4 |
c |
Capers |
| 4 |
oz |
Caviar |
INSTRUCTIONS
For the herb cream cheese: In a small mixing bowl, blend all of the
ingredients together until smooth. Season with salt and pepper. For
the egg salad: In mixing bowl, combine all the ingredients together
and mix until incorporated. Season with salt and pepper. To assemble,
spread the cream cheese mixture over the pie crust. Spread the egg
salad over the cream cheese leaving a 2-inch border. Spoon the caviar
in the center of the tart. Garnish with the chives, red onions and
capers in rings around the caviar. This recipe yields 12 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2310 broadcast 04-18-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-22-1997
Recipe by: Emeril Lagasse
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