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
- ½ cup onion, finely chopped
- 1½ teaspoons garlic, finely chopped
- ½ scallions, finely chopped
- ½ cup boiled ham, finely chopped
- ½ cup mushrooms, finely chopped
- 1/3 cup all-purpose flour
- 2 tablespoons Worcestershire sauce
- 2 cups beef stock
- ½ cup red wine
- 1½ teaspoons thyme leaves
- 1 bay leaf
- ½ cup fresh parsley, finely chopped
- salt and black pepper
Melt
the butter in a large saucepan or Dutch oven and sauté the
onion, garlic, scallions and ham for 5 minutes. Add the
mushrooms, reduce the heat to medium and cook for 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
- 1½ 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
- 1½ teaspoons red wine vinegar
- Pinch of cayenne pepper
- 1 teaspoon salt
- 1½ 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.
