Poached Eggs With Chartreuse Sauce Recipe
Ingredients
Eggs 8
Potatoes 3 1b.
Egg 1
Butter 1/4 cup
Salt, black pepper To season
Nutmeg To season
Butter 1 tbsp.
White Sauce
Milk 2 1/2 cups
Butter 1/4 cup
Flour (all purpose) 2 tbsp.
Salt, white pepper To season
Nutmeg To season
Green chartreuse 2 tbsp.
Tarragon Pinch
Lobster 6 oz.
Paprika To garnish
Dill To garnish
Pimiento (tinned) To garnish
Directions
Add 1 egg and 1/4 cup butter to mashed potatoes and season with salt, pepper, and nutmeg.
Pipe a ring of mashed potatoes onto scallop shells or small ovenproof dishes.
Place under broiler unit to brown.
Add sliced lobster to sauce, season with the tarragon, and add the chartreuse.
Simmer 2 minutes.
In a frying pan filled with boiling salted water place the tablespoon of butter and when melted break in the eggs remove pan from the heat and allow eggs to set.
Remove, drain, and place 2 eggs in each dish.
Cover with lobster sauce.
Garnish with paprika, chopped dill, and slices of red pimiento.
Pipe a ring of mashed potatoes onto scallop shells or small ovenproof dishes.
Place under broiler unit to brown.
Add sliced lobster to sauce, season with the tarragon, and add the chartreuse.
Simmer 2 minutes.
In a frying pan filled with boiling salted water place the tablespoon of butter and when melted break in the eggs remove pan from the heat and allow eggs to set.
Remove, drain, and place 2 eggs in each dish.
Cover with lobster sauce.
Garnish with paprika, chopped dill, and slices of red pimiento.
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