Poached Eggs in Black Butter

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            FOOD FUNNY
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Today's food funny is not only a classic piece of food humor, but also
serves as an object lesson which I have seen quoted in business
management textbooks. Thanks to Lu Stanton of Tulsa, Oklahoma for
sending it to us.

A newlywed couple were spending their first Christmas together and the
young wife was preparing to cook her first ham. She carefully cut off
each end before placing it in the pan. Her husband asked her why she
did that and she replied, "I don't know, it's what my mother always
did. I'll call and ask her." Her mother explained, "I always saw
your grandmother do it that way, so I did the same." The young bride
then called her grandmother who cleared up the family recipe mystery.
Grandmother said, "It was the only way to get the ham to fit into my pan."

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            TODAY'S RECIPE
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Now that we have gotten over our irrational fear of butter, cream, and
a whole bunch of other yummy things, let's have a week of classic
French cuisine. Here is our menu for the week:

Monday's Starter
Poached Eggs in Black Butter (Oeufs Poches au Beurre Noir)

Tuesday's Soup or Salad
Mushroom and Scallion Soup (Creme Olga)

Wednesday's Side Dish
Braised Lettuce (Laitues Braisees)

Thursday's Entree
Chicken with Tarragon (Poulet au Blanc a l'Estragon)

Friday's Dessert
Cold Orange Mousse (Mousse d'Oranges)

Here is a classic French dish that serves equally well as a main
course for a brunch or as an elegant first course for a dinner party.

Poached Eggs in Black Butter (Oeufs Poches au Beurre Noir)

4 cups (1 L) water
1/4 cup (60 ml) distilled vinegar
4-6 eggs
3 cups (750 ml) frozen peas, cooked according to
package directions and drained
6 Tbs (90 ml) butter
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) heavy cream
Salt and freshly ground pepper to taste
2 Tbs (30 ml) capers, drained
3 Tbs (45 ml) dry white wine

Combine the water and vinegar in a wide, shallow pot or skillet and
bring to a simmer - do not boil. Break each egg into a teacup and
gently slide into the simmering water. Poach gently until the white
is firm and the yolk is still runny, about 3 minutes. Remove with a
slotted spoon and keep in a separate pot of warm water. Rub the peas
through a strainer or process in an electric food processor until
almost smooth. Melt 1 tablespoon (15 ml) of the butter in a saucepan
over moderate heat and stir in the flour. Cook, stirring frequently,
until it is browned. Stir in the pureed peas, cream, salt, and pepper
and bring to a boil, stirring frequently. Spoon the pea mixture onto
a serving platter or individual serving plates and top with the
poached eggs. Meanwhile, heat the remaining butter in a small
saucepan over moderate heat until it turns dark brown. Stir in the
wine, capers, salt, and pepper, cook for 1 minute, and spoon over the
eggs. Serves 4 to 6.
Received on Mon Feb 16 10:08:48 2004