Name: Eggs Hussarde #2
Ingredients: 2 tb Butter; 8 sl Canadian bacon (ham can be substituted); 8 Holland rusks (english muffins or toast can be substituted); 2 c Marchand de vin sauce; 8 Poached eggs; 2 c Hollandaise sauce; Grilled tomatoes for garnish

CATEGORY	CUISINE	TAG	YIELD
Eggs	New Orleans	Eggs	4	Servings

INGREDIENTS

2	tb	Butter
8	sl	Canadian bacon (ham can be substituted)
8		Holland rusks (english muffins or toast can be substituted)
2	c	Marchand de vin sauce
8		Poached eggs
2	c	Hollandaise sauce
		Grilled tomatoes for garnish

INSTRUCTIONS

From: elendil@yatcom.com (Edward J. Branley) (COLLECTION)
Date: Mon, 5 Jun 1995 04:37:44 GMT
I posted a full review of our recent trip to Brennan's restaurant here in
New Orleans to rec.food.restaurants, and thought I'd share the recipes
here.
Melt the butter in a large saute pan and warm the Canadian bacon over low
heat.  Place 2 Holland rusks on each plate and cover with slices of warm
Canadian bacon.  Spoon marchand de vin sauce over the meat, then set a
poached egg on each slice. Ladle hollandaise sauce over the eggs; garnish
the plates with grilled tomatoes and serves. Serves 4.
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”