Creamed Poached Eggs a la Hash
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INGREDIENTS 2 tablespoons flour
1/2 cup grated cheese, optional
1/2 pint cream
4 egg yolks
1/2 cup milk
Salt and pepper
4 egg whites
2 tablespoons minced parsley
1 cup meat hash moistened with cream, soup, or gravy OR 1 cup creamed chicken
6 poached eggs
PaprikaSOUFFLE SAUCE
Beat together 2 tablespoons flour, 1/2 cup grated cheese, optional, and 1/2 pint of cream. Beat until free of all lumps. Add 4 beaten egg yolks and beat well.
Boil 1/2 cup milk and place in a double boiler. Stir the egg mixture into the milk. Continue to stir until it thickens and coats the spoon, as when making a custard sauce. Remove from the heat and stir until slightly cooled and very smooth and creamy. Add salt and pepper to taste. Cool.
Add the stiffly beaten egg whites and fold in a tablespoon of minced parsley.
THE HASH AND THE EGGS
Put 1 cup hash, slightly moistened with cream, soup, or left-over gravy, into the bottom of a well-buttered baking dish. Place 6 poached eggs on top of the hash and cover with the Soufflé Sauce. Place in a 375 degrees over for about 25 minutes. Just before serving, sprinkle lightly with paprika.
Makes 6 servings
NOTE: Left-over lobster, crab, or shrimp may be used to good advantage in this recipe.