Eggs Soubise Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
4: Eggs, lightly poached
300 milliliter: Soubise sauce, see below
Triangles of fried bread,
SOUBISE SAUCE
50 gram: Rice, washed
450 milliliter: Vegetable stock,
175 gram: Onions, sliced finely
25 gram: Butter or margarine,
Cream or yogurt to finish -, optional
Salt and pepper,
Directions:
This recipe for soubise sauce comes from a French chef who bases it
on a classic method. The addition of rice to the sauce gives it bulk
and a satisfying baseline, perfect for lightly poached eggs. Served
with triangles of fried bread this dish makes an excellent supper.
To make the soubise sauce, start by cooking the rice for 5 minutes in
salted boiling water. Drain. Heat the stock to boiling-point, and put
in the onions and the rice. Simmer for 30 minutes until well reduced,
stirring from time to time. Add the butter or margarine, pur
e in the
blender, reheat, then thin out with a little cream or yogurt. Check
the seasoning and serve hot.
Place each poached egg in a warm ramekin dish and spoon some soubise
sauce over them. Surround with crisp, golden triangles of fried bread
and serve immediately.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp
on a classic method. The addition of rice to the sauce gives it bulk
and a satisfying baseline, perfect for lightly poached eggs. Served
with triangles of fried bread this dish makes an excellent supper.
To make the soubise sauce, start by cooking the rice for 5 minutes in
salted boiling water. Drain. Heat the stock to boiling-point, and put
in the onions and the rice. Simmer for 30 minutes until well reduced,
stirring from time to time. Add the butter or margarine, pur
e in the
blender, reheat, then thin out with a little cream or yogurt. Check
the seasoning and serve hot.
Place each poached egg in a warm ramekin dish and spoon some soubise
sauce over them. Surround with crisp, golden triangles of fried bread
and serve immediately.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Source from luhu.jp