Name: Eggs Sardou
Ingredients: 6 tb Butter; 2 tb Flour; 1/2 c Milk; 1/2 c Heavy cream; 1 1/2 lb Fresh spinach; finely chopped; Salt; to taste; Freshly-ground white pepper; to taste; 8 lg Fresh artichoke bottoms; 1 ts Vinegar; 8 Eggs; 2 c Hollandaise sauce; warm; 1 tb Chopped parsley

Children cannot be saved until they’re old enough to understand the gospel clearly and embrace it with genuine faith. But you start as soon as you can teaching them and God knows when that heart readiness has come. People always ask me, “At what age?” It’s different for every child and different in every circumstance. But they do need to be mature enough to understand sin and righteousness, to understand repentance and faith, to understand punishment. They need to be old enough to understand the seriousness of their sin, the nature of God’s holy standard. At what age? It varies from child to child. But at the beginning you just start teaching and teaching and teaching and as they develop that understanding, God will work His work when they reach the point of comprehension.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Emlive03	4	servings

INGREDIENTS

6	tb	Butter
2	tb	Flour
1/2	c	Milk
1/2	c	Heavy cream
1 1/2	lb	Fresh spinach; finely chopped
		Salt; to taste
		Freshly-ground white pepper; to taste
8	lg	Fresh artichoke bottoms
1	ts	Vinegar
8		Eggs
2	c	Hollandaise sauce; warm
1	tb	Chopped parsley

INSTRUCTIONS

In a large saute pan, over medium heat, melt 2 tablespoons of the butter.
Stir in the flour and mix well. Cook for 1 minute. Whisk in the milk and
cream slowly and bring the sauce to a boil. Reduce the heat to a simmer and
cook until the sauce coats the back of a spoon, about 3 minutes. Stir in
the spinach and season with salt and pepper. Continue to simmer for 1
minute. Remove from the heat and keep warm. In another saute pan, over
medium heat, melt the remaining butter. Add the artichoke bottoms to the
pan and saute for 2 minutes. (Just the heat the artichokes through.) Season
the artichokes with salt and pepper. Cover the pan with a lid and remove
from the heat. Bring a pot of salted water to a boil. Add the vinegar to
the water. Crack each egg into a small cup. Carefully slide one egg into
the water. When the water has come back to a slight boil, slide in another
egg. Continue the process until all the eggs are in the water. Reduce the
heat to a simmer and cook until the eggs are set, about 2 to 2 1/2 minutes.
Remove the eggs from the water and drain on a paper-lined plate. Season the
eggs with salt and pepper. To assemble, spoon the creamed spinach in the
center of each artichoke bottom. Place the filled artichokes on a platter.
Lay the poached eggs directly on top of the creamed spinach. Drizzle the
hollandaise over the poached egg. Garnish with parsley. This recipe yields
4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A69 broadcast 12-05-1997) 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
01-16-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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