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Friday, March 27, 2009 |
EGGS A LA RORER
Toast rounds of bread, one for each person. Butter them. Heat, in
boiling water, the choke of a French artichoke, one for each slice of
bread.
Make sauce Hollandaise, and put one artichoke bottom on each
slice of bread on a heated platter. Put in the center a poached egg
and pour over the sauce Hollandaise. Garnish the dish with nicely
cooked French or fresh green peas.
EGGS BENEDICT
Separate two eggs. Break the yolks, add a cupful of milk, a half
teaspoonful of salt, one and a half cupfuls of flour and a
tablespoonful of melted butter. Beat well, add two level teaspoonfuls
of baking powder and fold in the well-beaten whites. Bake on a griddle
in large muffin rings. Broil thin slices of ham. Make a sauce
Hollandaise.
Chop a truffle. Poach the required number of eggs. Dish
the muffins, put a square of ham on each, then a poached egg and cover
each egg nicely with sauce Hollandaise. Dust with truffle and serve at
once. |
posted
by neptunus @ 5:19 AM
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