Recipe - Oeufs En Meurette

6 Eggs
6 sl White bread
2 Onions
1 Garlic clove
3 Rashes bacon
Parsley; thyme, spring onion
2 tablespoon Butter
2 tablespoon Flour
3 cup Dry red wine
Salt; pepper and nutmeg
One fourth cup Vinegar
1 Egg
2 tablespoon Flour
One fourth cup Milk
Oil

Slice the onions and chop the center rings Cut in 2 each bacon rash. Cook
bacon in a saucepan without any fat. Discard fat,saving 1 tbs and cook the
chopped onion and the garlic in it until onion is soft. Add the wine, the
herbs,salt, pepper and nutmeg. Cover and simmer 25 minutes. Toast the bread
in a skillet in butter and oil. Set aside. Stir together 1 egg with salt,
flour and milk to make a frying batter. Dip onion rings in the batter and
fry them.Set aside. Poach the eggs in 6 cups water and the vinegar for 3
minutes. Keep them warm in salted water. Strain wine sauce and add to it a
mixture of 1 tbs butter and 2 tbs flour to thicken it over medium heat.
Stir in the bacon. Arrage 1 piece of bacon on top of each toast, top it
with 1 poached egg and decorate with the onion rings. Pour sauce around
toast and drizzle some on top of egg. Serve the rest of the sauce
separately. This is a recipe from ELLE magazine, fiches de cuisine

24, 1997, converted by MC_Buster.

Recipe by: ELLE, Fiches de Cuisine, Miriam Podcameni Posvolsky

Posted to MCRecipe Digest V1 #882 by Leon & Miriam Posvolsky
miriamp@pobox.com on Nov 03, 1997