*  Exported from  MasterCook  *

                               Eggs Soubise

Recipe By     : 
Serving Size  : 2    Preparation Time :0:00
Categories    : Cheese/eggs                      Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    Eggs, lightly poached
 300       ml           Soubise sauce (see below)
                        Triangles of fried bread
                        -----SOUBISE SAUCE-----
  50       g            Rice -- washed
 450       ml           Vegetable stock
 175       g            Onions -- sliced finely
  25       g            Butter or margarine
                        Cream or yogurt to finish
                        --(optional)
                        Salt and 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.
  
  To make the 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, purée in the blender, reheat, then thin out
  with a little cream or yogurt. Check the seasoning and
  serve hot.
  
  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.
  
  Copyright Rosamond Richardson 1996
  
  Meal-Master format courtesy of Karen Mintzias
 


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