| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Emlive03 |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1/4 |
c |
Chopped shallots |
| 1 |
tb |
Garlic |
| 1/4 |
c |
Dry red wine |
| 1 |
c |
Demi-Glace; see * Note |
| 8 |
|
Croutons; 4" round by 1/2" thk |
| 1/2 |
lb |
Thinly-sliced country ham |
| 8 |
|
Thin slices Fresh tomato |
| 8 |
|
Poached eggs; warm |
| 1 |
c |
Hollandaise Sauce; warm, see * Note |
| 1 |
tb |
Finely-chopped fresh parsley leaves |
INSTRUCTIONS
* Note: See the "Demi-Glace" and "Hollandaise Sauce" recipes which are
included in this collection.
In a saucepan, over medium heat, melt the butter. Add the shallots and
garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine
and bring to a boil. Reduce the heat to medium and stir in the Demi-Glace.
Simmer for 2 minutes and remove from the heat, keeping warm. To serve,
Place two croutons in the center of each plate. Lay slices of the ham on
top of each crouton. Lay a slice of the tomato over the ham. Top each
tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise over the
eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with
parsley. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B62 broadcast 10-14-1998) 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
10-23-1998
Recipe by: Emeril Lagasse
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