Name: Oeufs En Meurette
Ingredients: 6 Eggs; 6 sl White bread; 2 Onions; 1 Garlic clove; 3 Rashes bacon; Parsley; thyme, spring onion; 2 tb Butter; 2 tb Flour; 3 c Dry red wine; Salt; pepper and nutmeg; 1/4 c Vinegar; 1 Egg; 2 tb Flour; 1/4 c Milk; Oil

Be sure that you live not idly, but in some constant business of a lawful calling, so far as you have bodily strength. Idleness is a constant sin, and labour is a duty. Idleness is but the devil’s home for temptation, and for unprofitable, distracting musings. Labour profiteth others and ourselves; both soul and body need it. Six days must thou labour, and must not eat “The bread of idleness.” (Prov. 31:13-27.) God hath made it our duty, and will bless us in His appointed way. I have known grievous, despairing melancholy cured and turned into a life of godly cheerfulness, principally by setting upon constancy and diligence in the business of families and callings.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy			1	Servings

INGREDIENTS

6		Eggs
6	sl	White bread
2		Onions
1		Garlic clove
3		Rashes bacon
		Parsley; thyme, spring onion
2	tb	Butter
2	tb	Flour
3	c	Dry red wine
		Salt; pepper and nutmeg
1/4	c	Vinegar
1		Egg
2	tb	Flour
1/4	c	Milk
		Oil

INSTRUCTIONS

Slice the onions and chop the center rings Cut in 2 each bacon rash. Cook
bacon in a saucepan without any fat. Discard fat,saving 1 tbs and cook the
chopped onion and the garlic in it until onion is soft. Add the wine, the
herbs,salt, pepper and nutmeg. Cover and simmer 25 minutes. Toast the bread
in a skillet in butter and oil. Set aside. Stir together 1 egg with salt,
flour and milk to make a frying batter. Dip onion rings in the batter and
fry them.Set aside. Poach the eggs in 6 cups water and the vinegar for 3
minutes. Keep them warm in salted water. Strain wine sauce and add to it a
mixture of 1 tbs butter and 2 tbs flour to thicken it over medium heat.
Stir in the bacon. Arrage 1 piece of bacon on top of each toast, top it
with 1 poached egg and decorate with the onion rings. Pour sauce around
toast and drizzle some on top of egg. Serve the rest of the sauce
separately. This is a recipe from ELLE magazine, fiches de cuisine
24, 1997, converted by MC_Buster.
Recipe by: ELLE, Fiches de Cuisine, Miriam Podcameni Posvolsky
Posted to MC-Recipe Digest V1 #882 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Nov 03, 1997

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