----------------------------POACHED EGGS MASSENA----------------------------
4 lg Artichokes
1/2 Lemon
Salt
Bearnaise sauce (see below)
------------------------------BEARNAISE SAUCE------------------------------
2/3 c Dry white wine
1/3 c Tarragon vinegar
3 tb Shallots, minced
2 tb Fresh tarragon, chopped
1/2 ts White pepper
1/2 c Unsalted butter (1 stick)
3 Egg yolks
Salt and cayenne pepper
4 Whole eggs
2 qt Water
1 tb Wine vinegar
Artichoke Preparation:
Cut the stems and most of the leaves off the artichoke. With a
paring knife, whittle off the leaves at the base to expose the
heart. Scrape the fibrous "choke" to leave only the disk-shaped
heart. Rub the heart with lemon. Cook with salted boiling water
for about 8 minutes. Drain and refresh with cold water. Set aside.
Bearnaise Sauce:
In a heavy saucepan, combine wine, tarragon vinegar, shallots,
fresh tarragon and white pepper. Boil to reduce to 3 tb. Let cool.
Meanwhile, melt the butter; cool slightly. Add egg yolks to vinegar
mixture and cook over low heat, whisking constantly, for 1 minute
or until the consistency of mayonnaise. Do not overcook or it will
curdle. Whisk in the warm melted butter in a thin stream into the
wine mixture. The sauce will thicken. Whisk in salt, cayenne and
white pepper to taste. Keep warm in a pan of warm water. Poach the
4 eggs for 3 minutes in 2 qt water and 1 tb wine vinegar. Remove
with a slotted spoon and trim edges. Keep in warm water.
To assemble, heat the artichoke hearts and blot dry. Spoon a bit of
the Bearnaise Sauce into each heart. Place a poached egg on top and
spoon more sauce over. Serve at once.
