Wednesday, 26 December 2007
EGGS BERNAISE
6 whole eggs4 yolks of eggs
4 tablespoonfuls of stock
4 tablespoonfuls of olive oil
1 tablespoonful of chopped parsley
1 tablespoonful of tarragon vinegar
1 tablespoonful of butter
1 tablespoonful of flour
1/2 cupful of strained tomato
1 teaspoonful of onion juice
1/2 teaspoonful of salt
Put the stock, yolks of eggs and olive oil into a saucepan, stir over
hot water until you have a thick, smooth sauce like mayonnaise; take
from the fire, and when slightly cool stir in the tarragon vinegar and
parsley. Rub the butter and flour together, add the tomato, and when
boiling add a palatable seasoning of salt and pepper. Toast six halves
of English muffins or squares of bread. Heat a platter, butter the
toast, put it on the hot platter, and poach the eggs. Put one poached
egg on each slice of toast, fill the bottom of the dish with tomato
sauce and put a tablespoonful of Bernaise sauce on top of each egg.
These may be garnished with a little chopped truffle, or a little
chopped parsley.
posted by kanx1976 at
05:39
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