Egg hussard with marchand de vin sauce

4 servings

Ingredients

Quantity Ingredient
1.00 tablespoon butter
¼ cup chopped shallots
1.00 tablespoon garlic
¼ cup dry red wine
1.00 cup demi-glace; see * note
8.00 croutons; 4 round by 1/2 thk
½ pounds thinly-sliced country ham
8.00 thin slices fresh tomato
8.00 poached eggs; warm
1.00 cup hollandaise sauce; warm, see * note
1.00 tablespoon finely-chopped fresh parsley leaves

Directions

* Note: See the "Demi-Glace" and "Hollandaise Sauce" recipes which are included in this collection.

In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the Demi-Glace. Simmer for 2 minutes and remove from the heat, keeping warm. To serve, Place two croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle ¼ cup of the Hollandaise over the eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with parsley. This recipe yields 4 servings.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B62 broadcast 10-14-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

10-23-1998

Recipe by: Emeril Lagasse

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