*  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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