Recipe #5/6 Brennan's Eggs Hussarde

When we went to New Orleans in 2000. We almost ate at Brennan's. We were a group of about 17 people various ages and tastes. It was late and wall to wall people. we were there for the Orange bowl that Virginia Tech was playing in. The group can't make up its mind, but Matt went in and asked about us getting served. They said yes and were going to open up a side room. But the group moved on, thinking it would be too expensive. We should have stayed.

I made the Marchand de Vin sauce today, and didn't think it had any depth to it. I checked Julia, no help. I checked Joy, and they started with a brown roux and added Demi glace at the end. I made the roux, added the sauce, added a cube of Demi glace and now I am happy with the taste. We'll see tomorrow how it is with the eggs. Joy says the sauce is meant for steak.

Brennan's Marchand de Vin Sauce

Combine the following ingredients, all finely chopped: 1/2 pound mushrooms, 1/4 pound ham, 4 shallots, and 1 onion. (Another onion may be substituted for the shallots.) Stir in 1/2 cup beef bouillon and 1/2 cup red wine. Mix 1/2 tablespoon flour to a paste with a little water and add it to the first mixture. Cook, stirring constantly, until the sauce thickens slightly. Simmer for 20 minutes longer, stirring occasionally to prevent scorching. Add salt and pepper to taste. Makes enough for 6 to 8 servings.

Brennan's Eggs Hussarde

On individual serving plates put a piece of Holland rusk. Cover the rusk with a slice of cooked, lightly broiled ham cut to fit, and pour over the ham a spoonful of Brennan's Marchand de Vin sauce. Cover the sauce with a slice of tomato, peeled and lightly broiled if desired, and on the tomato arrange a poached egg. Top with a dollop of Brennan's Hollandaise Sauce.