Name: Poached Salmon W/mustard Sauce
Ingredients: 2 tb Butter; 8 oz Mushrooms; washed & chopped; 4 Salmon steaks; 1/2 c Dry white wine; 5 Egg yolks; 1 ts Lemon juice; Salt & pepper to taste; 2 Sticks butter; 2 tb Whole mustard (Moutarde de Meaux)

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Bill Thrasher

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	St. Louis	Seafood	4	Servings

INGREDIENTS

2	tb	Butter
8	oz	Mushrooms; washed & chopped
4		Salmon steaks
1/2	c	Dry white wine
5		Egg yolks
1	ts	Lemon juice
		Salt & pepper to taste
2		Sticks butter
2	tb	Whole mustard (Moutarde de Meaux)

INSTRUCTIONS

MUSTARD SAUCE
Preheat oven to 350 F. Butter an ovenproof dish. Add mushrooms to cover
bottom of dish; add wine and place steaks on top of mushrooms. Cover with
buttered wax paper. Bake 20 to 25 minutes, or until done. Serve with
Mustard Sauce. Mustard Sauce: Place yolks in blender. Add lemon juice, salt
and pepper; blend. Melt butter. Add to yolk mixture slowly while blender is
operating. Add mustard.
FEMME OSAGE
WEST FRONT STREET, ST. LOUIS.
From the <Micro Cookbook Collection of French Recipes>.  Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

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