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1 cup peeled, diced potato
Oil for frying
1/2 cup thinly sliced onion
1/4 cup chopped shallot
1 tablespoon minced garlic
1/2 cup [4 ounces or 1 stick] unsalted butter
1/2 cup chopped mushrooms
1/2 cup chopped cooked ham
1/2 cup dry white wine
1 tablespoon minced fresh parsley leaves
Salt and pepper to taste
1 tablespoon milk or cream
1/4 teaspoon salt
Dash of pepper
1 tablespoon clarified butter
In a frying basket lower the potato slowly into a deep
fryer of hot oil (375 degrees F.) and fry it until it is browned. Remove basket
and transfer potato to paper towels to drain. In a skillet sauté the onion,
shallot, and garlic in 1/2 cup butter over moderately high heat until
they are soft. Stir in the mushrooms and ham and potatoes and sauté mixture 5
minutes. Stir in the wine and parsley, bring liquid to a boil and cook mixture 3
minutes. Stir in salt and pepper to taste and keep mixture warm.
In a bowl beat the eggs with milk or cream, 1/4 teaspoon salt and a dash
of pepper. Heat an 8-inch omelet pan over moderately high heat and in it heat
the clarified butter until foam subsides. Add the egg mixture, let it set for
several seconds and stir it with a fork, lifting the edges and tilting pan to
let uncooked mixture flow underneath. Cook the omelet until underside is lightly
browned and loosen it from the pan, if necessary, with a spatula. Spoon 1/4 of
the potato mixture over the omelet, fold the omelet in thirds and invert it onto
a heated plate. Nap the omelet with béarnaise sauce. Make 3 more omelets in the
same manner.
1/4 cup wine vinegar
1/4 cup dry white wine or dry white vermouth
1 tablespoon minced shallots or green onions
1 tablespoon minced fresh tarragon or 1/2 tablespoon dried tarragon
1/8 teaspoon pepper
Pinch of salt
3 egg yolks
2 tablespoons cold butter
1/2 to 2/3 cup melted butter
2 tablespoons fresh minced tarragon or parsley
Boil the vinegar, wine,
shallots or onions, herbs and seasonings in a small saucepan over moderate heat
until the liquid has reduced to 2 tablespoons. Let it cool.
Then proceed as though making a hollandaise. Beat the egg yolks until thick.
Strain in the vinegar mixture and beat. Add 1 tablespoon of cold butter and
thicken the egg yolks over low heat. Beat in the other tablespoon of cold
butter, then the melted butter by droplets. Correct seasoning, and beat in the
tarragon or parsley.
For a Sauce Choron, simply beat 2 to 4 tablespoons tomato paste or tomato
purée. by tablespoons, into 1 1/2
cups Béarnaise and correct seasoning.
Whenever I hear the word culture, I reach for my revolver.
- Hermann Goring