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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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