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CATEGORY CUISINE TAG YIELD
Eggs Essence of, Sauces & co 1 Servings

INGREDIENTS

2 Egg yolks
1 t Fresh lemon juice
1/2 t Salt
1 ds Crystal hot sauce
2 t Water
1 Stick, 1/4 pound butter
melted and warm
1/2 c Sautéed wild and exotic
mushrooms

INSTRUCTIONS

In a stainless steel bowl, whisk the egg yolks, lemon juice, salt, hot
sauce, and water, together. Set the bowl over a pot of simmering
water. Whisk the mixture until pale yellow in color and frothy.  Slowly
whisk in the melted butter, 1 tablespoon at a time, until all  the
butter is incorporated and the sauce is thick. Fold in the  sautéed
mushrooms and reseason if necessary. Place a cake in the c  enter of a
plate. Lay the poached egg on top of the cake. Spoon the  Hollandaise
over the egg and around the sides. Garnish with the  caviar, fried
spinach, chives and  Recipe by: Emeril Lagasse Posted to MC-Recipe
Digest V1 #533 by  "Master Harper Gaellon" <gaellon@inch.com> on Mar
21, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 987
Calories From Fat: 897
Total Fat: 101.9g
Cholesterol: 604.2mg
Sodium: 1206.3mg
Potassium: 1010.3mg
Carbohydrates: 11.3g
Fiber: 3g
Sugar: 6.2g
Protein: 15.4g


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