Eggs St. Charles

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8 Poached eggs
1 lg Egg
8 Trout fillets; about 3
1/4 c Vegetable oil or clarified
2 c Hollandaise sauce
1/2 c All-purpose flour
1/4 c milk
1/2 c Corn flour
Salt and black pepper

Original recipe makes 4 Servings



From: (Edward J. Branley) (COLLECTION) Date: Mon, 5 Jun 1995 04:37:44 GMT I posted a full review of our recent trip to Brennans restaurant here in New Orleans to, and thought Id share the recipes here. In a shallow bowl, beat the egg with the milk. Season the trout with salt and pepper, then dredge the fillets in flour. Dip the fish in the egg wash and coat with corn flour. Heat the oil or butter in a large skillet, then fry the fish all over moderately high heat until crisp, about 4 to 5 minutes a side; blot on paper towels. Divide the fried trout between four serving plates and top each fillet with a poached egg. Spoon hollandaise over the eggs and serve. Serves 4. REC.FOOD.RECIPES ARCHIVES /EGGS From archives. Downloaded from G Internet, G Internet.

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