Subj : Re: Stuffed Eggs
To   : Shawn Highfield
From : Dave Drum
Date : Tue Nov 12 2024 09:54:00

-=> Shawn Highfield wrote to Dave Drum <=-

DD> Never cared much for poached eggs. Unless I'm getting hoity-toity and
DD> having Eggs Benedict.

SH> They are the favorite way of making them here.  Must be because we both
SH> grew up eating them poached.

I suspect one of the reasons I never got into oached eggs was my
grandmother. She was excellent at many things but never mastered the
poached egg for some reason.

Some things I do like poached ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Savoury Poached Carp (Hot or Jellied)
Categories: Seafood, Vegetables, Citrus
     Yield: 5 Servings

     2    Red onions; minced
   1/4 c  Wine vinegar
   3/4 c  Water
 1 1/2 c  Vegetable stock
     2    Ribs celery; minced
     1 lg Carrot; peeled, minced
   1/2 lg Lemon; seeded, sliced thin
     2 tb +2 ts sugar
     4    Sprigs parsley; tied in a
          - bundle with white cotton
          - thread
 2 1/2 lb Fresh carp; in 1" slices
          Watercress sprigs

 Put onions vinegar and 1/4 c. water into 3 qt. Dutch
 oven. Bring to a boil. Cook, uncovered, over med. heat
 until all liquid evaporates, stirring often.

 Add remaining water, stock, celery, carrot, lemon, 2 tb.
 sugar, and parsley bundle. Bring to boil. Reduce heat to
 slow-boil and cook, uncovered, for 5 min. Add fish.
 Bring liquid to boil and baste fish several times.
 Reduce heat to simmering. Cover and cook for 30 min.
 Uncover, raise heat slightly and slow-boil for 10 min.
 longer.

 With slotted spatula, transfer slices to plate. Discard
 skin. Pull out bones, separating large chunks of flesh
 to make bones visible. Spoon with a little of the hot
 poaching liquid. Cover to keep warm.

 Strain contents of pot thru a fine sieve. Rinse out pot
 and fill with strained broth. Stir in remaining sugar.
 Bring to a boil over high heat; reduce until abt. 3/4 c.
 remains. Pour exuded liquid from fish into the pot.

 To serve hot, portion individual servings onto warm
 plates and spoon with some of the poaching liquid.

 To serve jelled, arrange fish in wide casserole in one
 layer. Pour poaching liquid over it. Cover tightly and
 chill overnight (poaching liquid will jell). Cut into
 serving pcs. Garnish with watercress.

 Serve with beet horseradish.

 Yield: 4 servings as main course - 6 as an appetizer.

 Frances Prince's New Jewish Cuisine

 Posted: Bill Spalding

 From: http://www.recipesource.com

 Uncle Dirty Dave's Kitchen

MMMMM



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