This is by far Brennan's Restaurant of New Orleans most complex dish to create. The reason being is that there are so many separate things in this dish that have to be kept warm. I cooked this for breakfast at the hunting camp one time. We had been playing cards all night, so I started cooking at about 2 AM. Breakfast was ready at 4:45 AM. Needless to say, I did not go hunting that morning!
Yield: 4 Ready in 1 hours
favorite of 6 people 1 people want to try
|8 slicesCanadian bacon or ham|
|8 Holland rusks or English muffins|
|MARCHAND DE VIN SAUCE|
|1/2 cuponion; finely chopped|
|1 1/2 teaspoonsgarlic; finely chopped|
|1/2 scallion; finely chopped|
|1/2 cupboiled ham; finely chopped|
|1/2 cupmushrooms; finely chopped|
|1/3 cupAll-purpose flour|
|2 tablespoonsWorcestershire Sauce|
|2 cupsBeef stock|
|1/2 cupRed wine|
|1 1/2 teaspoonsthyme leaves|
|1 Bay leaf|
|1/2 cupfresh parsley; finely chopped|
|Salt and black pepper|
|1 1/2 quartsWater|
|4 Egg yolks|
|1 1/2 teaspoonsRed wine vinegar|
|1 pinchCayenne pepper|
|1 1/2 teaspoonsWater|
Eggs Hussarde Preparation
1-Melt butter in a large saute pan and warm the Canadian bacon over low heat.
2-Place 2 Holland rusks on each plate and cover with slices of warm Canadian bacon.
3-Spoon Marchand de Vin sauce over the meat, then set a poached egg on each slice.
4-Ladle Hollandaise sauce over the eggs; serve.
5-MARCHAND DE VIN SAUCE-.
6-Melt the butter in a large saucepan or Dutch oven and saute the onion, garlic, scallions and ham for 5 minutes.
7-Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.
8-Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. 9-Simmer until the sauce thickens, about 1 hour.
10-Before serving, remove the bay leaf and add the parsley.
11-Season with salt and pepper to taste.
12-Yields three cups.
14-Bring the water and vinegar to a boil in a large saucepan.
15-Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break the yolks.
16-Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.
17-When firm, remove the eggs from the water with a slotted spoon and place in a pan filled with cold water until serving.
19-Melt the butter in a medium saucepan, skim and discard the milk solids from the top of the butter.
20-Hold the clarified butter over very low heat while preparing egg yolks.
21-Place the egg yolks, vinegar, cayenne and salt in a large stainless steel bowl and whisk briefly.
22-Fill a saucepan or Dutch oven large enough to accommodate the bowl with about 1 inch of water.
23-Heat the water to just below the boiling point.
24-set the bowl in the pan over the water; do not let the water touch the bottom of the bowl.
25-Whisk the egg yolk mixture until slightly thickened, then drizzle the clarified butter into the yolks, whisking constantly.
26-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.
27-When all of the butter is incorporated and the sauce is thick, beat in the water.
28-Serve the Hollandaise immediately or keep in a warm place at room temperature until use.
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