Eggs Sardou Recipe
Recipe
Ingredients
1 no ingredients
Recipe
Preparation
2 TB flour
1 ts salt
1 lemon half
2 artichokes, -- trimmed of
: leaves and stems
1 TB olive oil
1/4 c chopped onion
1 TB chopped garlic
6 c fresh spinach leaves, --
: stemmed and rinsed
1 c homemade or prepared
: bJchamel -- (cream) sauce
1/2 ts Tabasco
: Salt and white pepper
1 TB white vinegar
2 eggs
: Hollandaise sauce, for
: serving -- (see recipe)
Prepare artichoke bottoms: In a large, nonreactive pot whisk flour
with a little water to make a smooth paste; whisk in about 1 quart of
water and add salt. Squeeze juice from lemon half into water, then
add peel. Bring to a boil, simmer 5 minutes and add artichoke
bottoms. Cover, reduce heat to simmering and cook until artichokes
are tender, and base can be pierced with tip of a knife, 25 to 30
minutes. Let artichokes cool in their liquid. When artichokes are
cool enough to handle, use a small spoon to scoop out chokes. Use a
sharp knife to trim any remaining leaves.
Prepare creamed spinach: In a skillet heat oil with onion and garlic
over medium heat until tender. Add spinach in handfuls, stirring
until it reduces and releases its liquids. Cook until liquid
evaporates, 2 minutes. Fold in warm bJchamel sauce and season to
taste with Tabasco, salt and pepper. Keep warm.
Poach eggs: In a shallow saucepan or skillet bring 2 inches cold
water and vinegar to a boil over medium heat. Reduce heat until water
simmers gently. Break eggs, one at a time, into a ramekin or coffee
cup; holding ramekin as close as possible to water, gently slip egg
into water. Poach eggs 3 minutes for very soft-cooked, 5 minutes for
medium-soft. Using a slotted spoon, scoop out eggs and if necessary,
gently pat dry with paper towels. Season with salt and pepper.
To assemble: Make a bed of spinach on 2 warmed plates and top with
artichoke cups. Spoon a little Hollandaise sauce into cups and top
with poached eggs. Spoon remaining sauce over eggs and serve
immediately. Yield: 2 serving
Recipe By :ESSENCE OF EMERIL SHOW #EE051
From: Rowaan <rowaan@ix.Netcom.Com> Date: Sat, 19 Oct 1996 23:30:58
~0400
Servings:
4
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Foods containing allyl sulfides
( includes pickled shallots, leeks and spring onions)
The onion, leek and garlic family of foods is rich in allyl sulphides, a chemical which experts believe might be linked to a reduced risk of stomach and colon cancer.
Even though there is not much scientific proof at hand, allyl sulfides are also believed to aid in antiinflammatory effect, arteriosclerosis and physical exhaustion.
Foods containing allyl sulfides also have a low calorie count, so should be included in your weight loss program.
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