| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
|
Cheese/eggs, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Artichokes |
| 1/2 |
|
Lemon |
|
|
Salt |
|
|
Bearnaise sauce (see below) |
| 2/3 |
c |
Dry white wine |
| 1/3 |
c |
Tarragon vinegar |
| 3 |
tb |
Shallots, minced |
| 2 |
tb |
Fresh tarragon, chopped |
| 1/2 |
ts |
White pepper |
| 1/2 |
c |
Unsalted butter (1 stick) |
| 3 |
|
Egg yolks |
|
|
Salt and cayenne pepper |
| 4 |
|
Whole eggs |
| 2 |
qt |
Water |
| 1 |
tb |
Wine vinegar |
INSTRUCTIONS
POACHED EGGS MASSENA
BEARNAISE SAUCE
Artichoke Preparation: Cut the stems and most of the leaves off the
artichoke. With a paring knife, whittle off the leaves at the base to
expose the heart. Scrape the fibrous "choke" to leave only the disk-shaped
heart. Rub the heart with lemon. Cook with salted boiling water for about
8 minutes. Drain and refresh with cold water. Set aside. Bearnaise Sauce:
In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh
tarragon and white pepper. Boil to reduce to 3 tablespoons. Let cool.
Meanwhile, melt the butter; cool slightly. Add egg yolks to vinegar mixture
and cook over low heat, whisking constantly, for 1 minute or until the
consistancy of mayonnaise. Do not overcook or it will curdle. Whisk in the
warm melted butter in a thin stream into the wine mixture. The sauce will
thicken. Whisk in salt, cayenne and white pepper to taste. Keep warm in a
pan of warm water. Poach the 4 eggs 3 minutes in 2 quarts of water and 1
tablespoon wine vinegar. Remove with a slotted spoon and trim edges. Keep
in warm water. To assemble, heat the artichoke hearts and blot dry. Spoon a
bit of the Bearnaise Sauce into each heart. Place a poached egg on top and
spoon more sauce over. Serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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