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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: The New Orleans Restaurant Cookbook by Deirdre Stanforth
Servings: 4
½ bunch shallots, or green onions, chopped fine
1 small white onion, chopped fine
2 cloves garlic, chopped fine
1 stick butter
1 cup peeled tomatoes
½ cup tomato purée
¼ bunch celery, chopped fine
2 teaspoons flour
2 cups chicken stock
salt and pepper to taste
8 patty shells
8 poached eggs
2 cups Hollandaise sauce
Sauté shallots and garlic in butter. Add tomatoes, tomato purée, and celery. Blend in flour, then gradually add stock, stirring constantly. Simmer to thicken and season to taste. Warm patty shells just enough to crisp them—if warmed too much, they will crumble. Place sauce in patty shells. Top sauce with poached egg and cover egg with Hollandaise sauce. Serve immediately.