Eggs Hussarde

2 tablespoons butter
8 slices Canadian bacon (or ham)
8 Holland rusks
2 cups Marchand de Vin sauce (recipe below)
8 poached eggs (recipe below)
2 cups Hollandaise sauce (recipe below)

Melt butter in a large saute pan and warm the Canadian bacon over low
heat. Place 2 Holland rusks on each plate and cover with slices of warm
Canadian bacon. Spoon Marchand de Vin sauce over the meat, then set a
poached egg on each slice. Ladle Hollandaise sauce over the eggs; serve.



Marchand de Vin Sauce

6 tablespoons butter
1/2 cup onion, finely chopped
1 1/2 teaspoons garlic, finely chopped
1/2 scallions, finely chopped
1/2 cup boiled ham, finely chopped
1/2 cup mushrooms, finely chopped
1/3 cup all-purpose flour
2 tablespoons Worcestershire sauce
2 cups beef stock
1/2 cup red wine
1 1/2 teaspoons thyme leaves
1 bay leaf
1/2 cup fresh parsley, finely chopped
salt and black pepper

Melt the butter in a large saucepan or Dutch oven and saute the onion,
garlic, scallions and ham for 5 minutes. Add the mushrooms, reduce the
heat to medium and cook for 2 minutes. Blend in the flour and cook,
stirring for 4 minutes, then add the Worcestershire sauce, beef stock,
wine, thyme and bay leaf. Simmer until the sauce thickens, about 1
hour. Before serving, remove the bay leaf and add the parsley. Season
with salt and pepper to taste.

Yields three cups



Poached Eggs

1 1/2 quarts water
2 cups vinegar
8 large eggs

Bring the water and vinegar to a boil in a large saucepan. Crack the
eggs one at a time and drop them gently into the boiling water, being
careful not to break the yolks.
Simmer for 3 to 4 minutes, moving the eggs several times with a spoon
to cook them evenly.
When firm, remove the eggs from the water with a slotted spoon and
place in a pan filled with cold water until serving.

4 servings



Hollandaise Sauce

1 pound butter
4 egg yolks
1 1/2 teaspoons red wine vinegar
Pinch of cayenne pepper
1 teaspoon salt
1 1/2 teaspoon water

Melt the butter in a medium saucepan, skim and discard the milk solids
from the top of the butter. Hold the clarified butter over very low
heat while preparing egg yolks.
Place the egg yolks, vinegar, cayenne and salt in a large stainless
steel bowl and whisk briefly. Fill a saucepan or Dutch oven large
enough to accommodate the bowl with about 1 inch of water.
Heat the water to just below the boiling point. set the bowl in the pan
over the water; do not let the water touch the bottom of the bowl.
Whisk the egg yolk mixture until slightly thickened, then drizzle the
clarified butter into the yolks, whisking constantly. If the bottom of
the bowl becomes hotter than warm to the touch, remove the bowl from
the pan of water for a few seconds and let cool. When all of the butter
is incorporated and the sauce is thick, beat in the water.

Serve the Hollandaise immediately or keep in a warm place at room
temperature until use.

Yields 2 cups.

Source: http://www.brennansneworleans.com/r_eggshussarde.html



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