| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
New Orleans |
Sauce |
4 |
Servings |
INGREDIENTS
| 4 |
|
Egg yolks |
| 2 |
oz |
Water |
| 1 |
oz |
Tarragon vinegar |
| 1/8 |
ts |
Salt |
| 1/4 |
lb |
Butter; melted |
| 3 |
dr |
Tabasco |
INSTRUCTIONS
Add vinegar to yolks. Beat yolks until light. Put in top of double boiler,
slightly cook egg yolks; then add butter slowly beating continuously until
firm. Add water if necessary to break heavy consistency. Then add 3 drops
Tabasco.
THE ANDREW JACKSON
221 ROYAL STREET
NEW ORLEANS, LA
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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