| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Breakfast, Fish & seaf |
4 |
Servings |
INGREDIENTS
| 3 |
|
Egg yolks, lightly beaten |
| 1/3 |
c |
Dry white wine |
| 1 |
tb |
Lemon juice, fresh |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Mixed peppercorns, freshly ground |
| 1 |
c |
Butter, melted |
INSTRUCTIONS
Combine first 5 ingredients in top of double boiler; bring water to a boil
over high heat. Reduce heat to low, cook stirring constantly with a wire
whisk, 4 minutes or until a thermometer registers 160 . Remove from heat
immediately. Add butter in a thin stream whisking until blended. Yield 1
cup
Notes: Served over Lump Crab Hash and Poached Eggs from Chef Ken Vedrenski
of Woodland Resort and Inn Summerville, South Carolina
Per serving: 461 Calories; 49g Fat (97% calories from fat); 3g Protein; 1g
Carbohydrate; 282mg Cholesterol; 483mg Sodium
Posted to FOODWINE Digest 07 Dec 96
Recipe by: Southern Living Best Recipe for 1996/tpogue@idsonline.com
From: terry pogue <tpogue@IDS2.IDSONLINE.COM>
Date: Sun, 8 Dec 1996 23:01:07 +0100
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