Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Eggs, lightly poached
300 ml Soubise sauce (see below)
Triangles of fried bread

-----------------------SOUBISE SAUCE----------------------------
50 g Rice; washed
450 ml Vegetable stock
175 g Onions; sliced finely
25 g Butter or margarine
Cream or yogurt to finish
--(optional)
Salt and pepper

This recipe for soubise sauce comes from a French chef who bases it
on a classic method. The addition of rice to the sauce gives it bulk
and a satisfying baseline, perfect for lightly poached eggs. Served
with triangles of fried bread this dish makes an excellent supper.

To make the soubise sauce, start by cooking the rice for 5 minutes in
salted boiling water. Drain. Heat the stock to boiling-point, and put
in the onions and the rice. Simmer for 30 minutes until well reduced,
stirring from time to time. Add the butter or margarine, pur?e in the
blender, reheat, then thin out with a little cream or yogurt. Check
the seasoning and serve hot.

Place each poached egg in a warm ramekin dish and spoon some soubise
sauce over them. Surround with crisp, golden triangles of fried bread
and serve immediately.

Copyright Rosamond Richardson 1996

Meal-Master format courtesy of Karen Mintzias

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