Clay's Kitchen : Egg Recipes

Egg Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Eggs Hussarde

Recipe from: The New Orleans Restaurant Cookbook by Deirdre Stanforth
Servings: 1

2 large thin ham slices, grilled
2 Holland Rusks1
¼ cup Marchand de Vin sauce (see recipe below)
2 slices grilled tomato
2 soft eggs+recipe33>poached eggs
¼ cup Hollandaise sauce (see recipe below)
paprika

Lay a slice of ham across each Holland Rusk and cover with marchand de vin sauce. Lay slices of tomato on the sauce and place poachcd eggs on tomato slices. Top with Hollandaise sauce and garnish with a sprinkling of paprika. Serves 1.

Marchand de Vin Sauce

6 tablespoons butter
½ cup onion, finely chopped
1 ½ teaspoons garlic, finely chopped
½ scallions, finely chopped
½ cup boiled ham, finely chopped
½ cup mushrooms, finely chopped
⅓ cup all-purpose flour
2 tablespoons Worcestershire sauce
2 cups beef stock
½ cup red wine
1 ½ teaspoons thyme leaves
1 bay leaf
½ cup fresh parsley, finely chopped
salt and black pepper

Melt the butter in a large saucepan or Dutch oven and sauté the onion, garlic, scallions and ham for 5 minutes. Add the mushrooms, reduce the heat to medium and cook for 2 minutes. Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer until the sauce thickens, about 1 hour. Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste.

Hollandaise Sauce

1 pound butter
4 egg yolks
1 ½ teaspoons red wine vinegar
pinch of cayenne pepper
1 teaspoon salt
1 ½ teaspoon water

Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter. Hold the clarified butter over very low heat while preparing egg yolks.

Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly. Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.

Heat the water to just below the boiling point. set the bowl in the pan over the water; do not let the water touch the bottom of the bowl. Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly. If the bottom of the bowl becomes hotter than warm to the touch, remove the bowl from the pan of water for a few seconds and let cool. When all of the butter is incorporated and the sauce is thick, beat in the water.

Serve the Hollandaise immediately or keep in a warm place at room temperature until use.

1 Rusks are known in France as "biscotte" and in Germany as "Zwieback." A rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp, and golden brown. In America, rusks are given to babies when teething.

You might try the baby section of your grocery store. If you still can't find them, below is a recipe to make your own.

Buttermilk Rusks

Recipe from: The Star of David Cookery Book by Welkom Women's Zionist Society

8 cups flour
3 eggs
1 package cream of tartar (I'd guess 2 teaspoon)
pinch salt
1 cup sugar
2 sticks butter
½ package bicarbonate of soda (I'd guess 2 teaspoon)
2 cups buttermilk

Sift all dry ingredients except bicarbonate of soda. Rub butter into dry ingredients. Beat eggs very well and add to dry ingredients. Mix baking soda in approx. 2 cups buttermilk and add to mixture. Knead to a workable dough. If not moist enough, add more buttermilk.

Make balls the size of a tennis ball and pack into bread tins. Bake at 375 F for about 1 hour. Take out of tins. When cold, break off each bud and divide in four. Place on rack in stove and dry for about 6 hours in oven at 150°F. When doubling recipe use only 5 eggs.


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