| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Sauce |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
White wine |
| 4 |
tb |
Tarragon vinegar |
| 1 |
tb |
Finely chopped shallots |
| 1 |
pn |
Chopped taragon |
| 1 |
pn |
Coarse black pepper |
| 1 |
pn |
Salt |
| 3 |
|
Egg yolks |
| 3/4 |
c |
Butter; softened at room temp. |
|
|
Cayenne pepper |
|
|
Chopped tarragon |
|
|
Chopped chervil |
INSTRUCTIONS
Place the first six ingredients in the top of a double boiler and boil over
direct heat until reduced by half. Remove from heat, strain, and cool.
Return the wine sauce to the double boiler and add the egg yolks and butter
a little at a time, beating constantly over moderate heat until well
blended. Season with cayenne, tarragon, and chervil.
SCANDIA
SUNSET BLVD., LOS ANGELES.
FOR USE IN KALVFILET OSKAR.
From the <Micro Cookbook Collection of French Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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