Egg Hussard With Marchand De Vin Sauce

Recipe Ingredients

1 tablespoon	15ml	Butter
1/4 cup	36g / 1.3oz	Chopped shallots
1 tablespoon	15ml	Garlic
1/4 cup	59ml	Dry red wine
1 cup	237ml	Demi-Glace - see * Note
8		Croutons, 4" round by 1/2" thk
1/2 lb	227g / 8oz	Thinly-sliced country ham
8		Fresh tomato
8		Poached eggs - warm
1 cup	237ml	Hollandaise Sauce - warm, see * Note
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Demi-Glace" and "Hollandaise Sauce" recipes which are included in this collection.

In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the Demi-Glace. Simmer for 2 minutes and remove from the heat, keeping warm.

To serve, Place two croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise over the eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B62 broadcast 10-14-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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