*  Exported from  MasterCook  *

                               Eggs Soubise

Recipe By     : Rosamond Richardson, 1996
Serving Size  : 2    Preparation Time :0:00
Categories    : Eggs                             Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Eggs -- lightly poached
 300       ml           Soubise sauce -- see below
                        Bread triangles -- fried
                        Soubise Sauce:
  50       g            Rice -- washed
 450       ml           Vegetable stock
 175       g            Onions -- sliced finely
  25       g            Butter
                        Cream or yogurt --
                        - to finish (optional)
                        Salt & pepper

  This recipe for soubise sauce comes from a French chef who bases it
  on a classic method. The addition of rice to the sauce gives it
  bulk and a satisfying baseline, perfect for lightly poached eggs.
  Served with triangles of fried bread this dish makes an excellent
  supper.
  
  Soubise Sauce:

  Start by cooking the rice for 5 minutes in salted boiling water.
  Drain. Heat the stock to boiling-point, and put in the onions and
  the rice. Simmer for 30 minutes until well reduced, stirring from
  time to time. Add the butter or margarine, puree in the blender,
  reheat, then thin out with a little cream or yogurt. Check the
  seasoning and serve hot.
  
  Eggs:

  Place each poached egg in a warm ramekin dish and spoon some
  soubise sauce over them. Surround with crisp, golden triangles of
  fried bread and serve immediately.
  
  Formatted by: Karen Mintzias


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