| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Essnce02 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Caviar |
|
|
=== EGGS === |
| 2 |
|
Hard-boiled eggs |
|
|
=== CHIVE CREAM === |
| 1 |
c |
Sour cream |
| 1/4 |
c |
White wine |
|
|
Lemon |
| 1/2 |
c |
Chopped chives |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
|
|
=== SALMON ROSETTES === |
| 1/4 |
lb |
Smoked salmon; already sliced |
|
|
=== NEW POTATATOES === |
| 4 |
|
New potatoes; blanched, skin on |
|
|
=== BEGGARS PURSES === |
| 4 |
sm |
Crepes; (4" by 4") |
| 4 |
|
Chives; long, blanched |
|
|
=== GARNISH === |
|
|
Edible flowers |
| 1/2 |
c |
Herb salad |
|
|
(chervil springs; snipped chives, |
|
|
Tarragon leaves; small basil leaves) |
| 1 |
sm |
Red onion; brunoise |
| 1 |
sm |
Bunch Parsley; finely chopped |
| 1/2 |
c |
Capers |
| 6 |
|
Toast points |
INSTRUCTIONS
For the Eggs: Pass the yolks through a small fine sieve. Chop the
whites finely. The whites need to be chopped instead of passed
through the sieve because of the water content in the whites. If they
are passed through a sieve they will be wet and hard to handle. For
the Chive Cream: In a small mixing bowl, combine all the ingredients
together and mix thoroughly. Season with salt and pepper. For the
Rosettes: On each piece of salmon, spread 1 tablespoon of the chive
cream on top of the salmon. Roll the salmon into a rosette and
garnish with the caviar. For the New Potatoes: Slice one end of the
potato off, so the potato will stand. Using a melon baller, slightly
scoop out the center of the potato. Season with salt and pepper. Fill
each potato with chive cream and garnish with caviar. For the Purses:
In the center of each crepe, dab a small amount of the chive cream
and top with caviar. Tie the purses with the long chives. Place the
caviar in a serving dish with crushed ice in the center of a platter.
Arrange the garnishes around the platter in separate piles. On a
platter, place the rosettes, new potatoes, and purses and garnish
with the remaining garnishes.
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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