"Poached Eggs Massena"
| Ingredients | | | | | ---POACHED EGGS MASSENA--- | | | 4 | each | artichokes, large | | | 1/2 | each | lemon | | | 1 | | salt, to taste | | | 1 | | bernaise sauce | | | | | | | | | | ---BERNAISE SAUCE--- | | | 2/3 | cup | wine, dry white | | | 1/3 | cup | tarragon vinegar | | | 3 | tablespoon | shallots, minced | | | 2 | tablespoon | tarragon, fresh, chopped | | | 1/2 | teaspoon | pepper, white | | | 1/2 | cup | butter, unsalted | | | 3 | each | egg, yolks | | | 1 | | salt | | | 1 | | cayenne pepper | | | 4 | each | eggs | | | 2 | qt | water | | | 1 | tablespoon | wine vinegar | | | | | |
Directions:
| 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.
Bernaise Sauce: In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper. Boil to reduce to 3 tablespoons. 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 consistancy 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 3 minutes in 2 quarts of water and 1 tablespoon 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 Bernaise Sauce into each heart. Place a poached egg on top and spoon more sauce over. Serve at once.
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