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| 1 Esslöffel | butter |
| 1/4 Tasse | shallots chopped |
| 1 Esslöffel | garlic |
| 1/4 Tasse | red wine dry |
| 1 Tasse | Demi-Glace; see * Note |
| 8 | Croutons; 4" round by 1/2" thk |
| 1/2 x ca. 450 g | Thinly-sliced country ham |
| 8 | Thin slices Fresh tomato |
| 8 | Poached eggs; warm |
| 1 Tasse | Hollandaise Sauce; warm, see * Note |
| 1 Esslöffel | parsley leaves fresh, finely chopped |
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* Note: See the "Demi-Glace" and "Hollandaise Sauce" recipes which are included in this collection.
In a saucepan, over medium heat, melt the butter. Add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the red wine and bring to a boil. Reduce the heat to medium and stir in the Demi-Glace. Simmer for 2 minutes and remove from the heat, keeping warm. To serve, Place two croutons in the center of each plate. Lay slices of the ham on top of each crouton. Lay a slice of the tomato over the ham. Top each tomato with the poached eggs. Drizzle 1/4 cup of the Hollandaise over the eggs. Spoon the Marchand De Vin Sauce around the croutons. Garnish with parsley. This recipe yields 4 servings.
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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