Subject: German Eggs in Mustard Sauce (Eier in Senfsosse)
From: Unicorn (unicorn@indenial.com)
Date: Wed Oct 09 2002 - 14:47:01 EDT
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FOOD FUNNY
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Here's an "I guess it could be true" food funny from reader Sharon
Wilson:
For our first New Year's together as a married couple, my wife offered
me a choice of pumpkin pie, cheesecake or orange-date cake. "Pumpkin
pie," I requested. "We've been eating pumpkin pie since
Thanksgiving," Nancy protested. "Can't you choose something else?"
"Okay," I replied, "how about cheesecake?"
Making a face, Nancy said, "After all that rich food you ate over
Christmas, surely you don't want cheesecake."
Recognizing my limited options, I then selected orange-date cake.
"Oh, I'm glad you chose that one," Nancy said. "Orange-date cake is a
New Year's tradition in our family."
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TODAY'S RECIPE
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I don't know if you've noticed this, but I have a few favorite themes
that I repeat occasionally. Mexican, Italian, and Greek are among
them, but my hands-down favorite, which exemplifies the driving
philosophy of this little ezine, is the "International Sampler" theme.
Here is the lineup for "Another International Sampler":
Monday's Starter
German Eggs in Mustard Sauce (Eier in Senfsosse)
Tuesday's Soup or Salad
Philippine Corn Soup (Sopang Mais)
Wednesday's Side Dish
Uruguayan Stuffed Zucchini (Zapallitos Rellenos)
Thursday's Entree
Ghanaian Peanut Stew (Nketie Wonu)
Friday's Dessert
French Raspberry and Custard Pie (Clafoutis aux Framboises)
This dish makes a lovely addition to a buffet table, and can be
prepared in advance and heated at the last minute.
German Eggs in Mustard Sauce (Eier in Senfsosse)
2 Tbs (30 ml) butter
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) chicken stock
1/2 cup (125 ml) heavy cream, half and half, or milk
3 Tbs (45 ml) Dijon mustard
Salt and freshly ground pepper to taste
A pinch of cayenne (optional)
8 - 12 hard-cooked eggs, peeled
Heat the butter in a large skillet over moderate heat. Stir in the
flour and cook for 2 to 3 minutes. Add the chicken broth and cream
and bring to a boil, stirring frequently. Stir in the mustard, salt,
pepper, and optional cayenne. Add the eggs and stir gently. Pour
into a baking dish and bake in a preheated 350F (180C) oven until
lightly browned, about 10 minutes. Serves 4 to 6.
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