Eggs Sardou Recipe
1 no ingredients
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
: 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
to Egg Recipes
Food Tips of the Week
Weight loss hints and tips
In planning a meal plan, the most important step is to make efforts to lower your intake of fat, salt and refined carbohydrates.
Some reduced carb diet pointers:
* Food labels can be misleading
Don't trust food labeling that boasts to be 'low carb' - check the real nutritional information on the rear of the tin or package. Quite a few are only slightly less and in some cases still greater than a competitors standard brand. In addition, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - usually the carbs are just the same.
* Use soya flour or soy baking mix.
When you need to use flour for baking, substitute soya flour or a bake mix like Atkins baking mix. In many cases, you can change your most popular recipes that use standard wheat flour to use these low carbohydrate alternatives.
Wonder foods with carotenes
(includes carrots, rose hip puree and winter squash)
These colorful plants contain carotenes thought by many to play a role in helping stop cancer, specifically those cancers involving the lungs and stomach. Most are also low in calories, so are ideal for including in your diet.
Eggs Sardou Recipe Collection from Recipes 4U
You can now save money on premium price recipe cookery books or expensive meals out in swanky restaurants, all you have to do is search out & print the recipe that take your fancy and you will soon be preparing great food to delight your family in the convenience of your own kitchen