Eggs Hussarde
2 Tbsp  butter
8 slice  canadian bacon (or ham)
8   holland rusks
2 cup  marchand de vin sauce (recipe below)
8   poached eggs (recipe below)
2 cup  hollandaise sauce (recipe below)
melt butter in a large saute pan and warm the canadian bacon over low 
heat. place 2 holland rusks on each plate and cover with slices of warm 
canadian bacon. spoon marchand de vin sauce over the meat, then set a 
poached egg on each slice. ladle hollandaise sauce over the eggs; serve. 
marchand de vin sauce 
6 Tbsp  butter
1/2 cup  onion, finely chopped
1-1/2 tsp  garlic, finely chopped
1/2   scallions, finely chopped
1/2 cup  boiled ham, finely chopped
1/2 cup  mushrooms, finely chopped
1/3 cup  all-purpose flour
2 Tbsp  worcestershire sauce
2 cup  beef stock
1/2 cup  red wine
1-1/2 tsp  thyme leaves
1   bay leaf
1/2 cup  fresh parsley, finely chopped
  salt and black pepper
melt the butter in a large saucepan or dutch oven and saute 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. 
yields three cups 
poached eggs 
1-1/2 quart  water
2 cup  vinegar
8 large  eggs
bring the water and vinegar to a boil in a large saucepan. crack the 
eggs one at a time and drop them gently into the boiling water, being 
careful not to break the yolks. 
simmer for 3 to 4 minutes, moving the eggs several times with a spoon 
to cook them evenly. 
when firm, remove the eggs from the water with a slotted spoon and 
place in a pan filled with cold water until serving. 
4   servings
hollandaise sauce 
1 lb.  butter
4   egg yolks
1-1/2 tsp  red wine vinegar
pinch  of cayenne pepper
1 tsp  salt
1-1/2 tsp  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. 
yields 2 cups. 
(ID: 3706) Mirror: Sun, Feb 6, 2005

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