Subject: Eggs Florentine
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 13 2003 - 02:44:49 EST
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FOOD FUNNY
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Anna Welander writes, "I don't know if this one is true, but it
wouldn't surprise me!"
A man has been drinking at a pub all night. The bartender finally
says that the bar is closing, so the man stands up to leave and falls
flat on his face. He tries to stand one more time, same result.
He figures he'll crawl outside and get some fresh air and maybe that
will sober him up. Once outside, he stands up and falls flat on his
face. So he decides to crawl the four blocks to his home, and when he
arrives at the door he stands up and falls flat on his face. He
crawls through the door into his bedroom. When he reaches his bed he
tries one more time to stand up. This time he manages to pull himself
upright, but he quickly falls right into bed and is sound asleep as
soon as his head hits the pillow. He awakens the next morning to his
wife standing over him shouting at him. "So, you've been out drinking
again!"
"What makes you say that?" he asks, as he puts on an innocent look.
"The pub called. You left your wheelchair there again."
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TODAY'S RECIPE
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It's time again for a menu based around one of my favorite
ingredients. This time it's eggs, and here is the lineup:
Monday's Starter
Eggs Florentine
Tuesday's Soup or Salad
Egg Lemon Soup
Wednesday's Side Dish
Egg Ring Salad
Thursday's Entree
Egg and Vegetable Casserole
Friday's Dessert
Apricot Souffle
This dish is frequently served as a breakfast or luncheon item, but it
also makes an absolutely elegant first course.
Eggs Florentine
3 Tbs (45 ml) butter
3 Tbs (45 ml) finely chopped shallot or onion
3 Tbs (45 ml) all-purpose flour
1 1/2 cups (375 ml) heavy cream, half-and-half, or milk
A grating of fresh nutmeg
Salt and freshly ground pepper to taste
2 cups (500 ml) finely chopped cooked fresh or
frozen spinach, squeezed dry
4-6 poached eggs
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) bread crumbs
Heat the butter in a small saucepan over moderate heat and saute the
shallot for 5 minutes. Stir in the flour and cook, stirring
constantly, for 3 minutes. Stir in the cream and bring to a boil,
stirring frequently. Season with nutmeg, salt, and pepper. Combine
1/3 of the sauce with the spinach and spread into the bottom of a
small buttered baking dish. Arrange the poached eggs on the bed of
spinach and spoon the remaining sauce over the eggs. Sprinkle with
the grated Parmesan and bread crumbs and place under a preheated
broiler. Cook until lightly browned on top and serve immediately.
Serves 4 to 6.
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