Recipe - Chappys Green Tomatoes With Hollandaise Sauce

One half Lemon ; Juice of
3 Egg yolks
1 ds Cayenne pepper
One half pound (2 sticks) butter; cut into
small cubes

TOMATOES
1 One half cup Milk
2 Eggs; beaten
4 cup Corn flour (I use wheat
flour)
2 tablespoon Garlic powder
1 teaspoon Salt
1 teaspoon Pepper
5 Green tomatoes; cut or sliced up
1/4inch thick
One half cup Oil
10 Cooked crawfish; optional
2 tablespoon Butter; optional
Grated Parmesan cheese

* Whisk together milk and eggs in small bowl.

Whisk together lemon juice, egg yolks and cayenne in top of double boiler
over barely simmering water. 30 seconds. Whisk in butter, cube at a time.
Continue whisking until all butter has been added and sauce is thoroughly
blended and smooth for about 5 minutes.
TOMATOES: Combine flour, garlic powder, salt and pepper on plate or in
shallow dish. Dip each tomato slice in milk mixture, then in flour mixture.
Repeat, dipping each slice again in milk mixture, then flour mixture. *
Heat oil in skillet over mediumhigh heat. Cook tomato slices in batches in
hot oil until golden brown, about 3 minutes. Drain on paper towels.
Transfer to plate and keep warm in oven at 200 degrees. * Shell crayfish
and remove tails. Heat butter in skillet until browned. Add crawfish tails
and saute until they turn bright red. * Place tomatoes on serving platter
with crawfish. Spoon Hollandaise Sauce over all. Sprinkle with Parmesan
cheese. Judy Howle

Posted to CHILEHEADS DIGEST V4 #094 by Judy Howle howle@ebicom.net on
Aug 22, 1997