200th Anniversary Show

Bob Solarski
WEAR-TV3

Hollandaise Sauce, Escargot En Brochette, Bernaise Sauce,
Zabaglione Sauce, Chicken Oscar, Salmon Choron, Eggs Benedict


Hollandaise Sauce

  • 4 egg yolks
  • 2 sticks butter, melted and separated
  • Juice of 1 lemon
  • Dash of tabasco
  • White wine or water to taste

Combine liquids in bowl over double boiler. When liquid is warm, add yolks. Whisk constantly over hot water until custard consistency (do not scramble). Remove and replace over heat to control speed and cooking. Remove from heat. Whisk in butter in thin stream slowly. Keep warm, but not hot.

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Escargot En Brochette

  • 8 large escargot
  • 8 bay or calico scallops
  • 8 thin slices prosciutto
  • Fettucine

Wrap snails with prosciutto. Alternate 4 scallops and 4 wrapped snails on bamboo skewers. Grill. Serve on bed of fettucine. Top with bernaise sauce.

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Bernaise Sauce

  • 1 bunch fresh tarragon, chopped or several Tbsp. dried tarragon
  • White wine
  • Cider vinegar
  • Minced shallots
  • White pepper
  • Hollandaise sauce (see top)

Saute shallots briefly in butter. Add tarragon and saute briefly. Add vinegar and wine and reduce until liquid is absorbed and reduced. Cool. Add bernaise reduction to hollandaise sauce to make bernaise sauce.

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Zabaglione Sauce

  • 5 egg yolks
  • 6 Tbsp. sugar
  • 2/3 cup sweet Marsala wine
  • Fresh berries

Whisk sugar into egg yolks. Add Marsala wine in slow thin stream. When combined, move mixing bowl over double boiler; whisk until frothy, ribbony and consistent texture. Serve over fresh berries in wine or champagne glasses.

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Chicken Oscar

  • 1 chicken breast, halved and pounded
  • White asparagus
  • Lump crabmeat
  • Hollandaise sauce

Dip chicken breast in egg wash and coat with bread crumbs. Pan fry in oil or butter. Serve topped with steamed asparagus, lump crabmeat and hollandaise sauce.

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Salmon Choron

Poach, grill or bake salmon filet. Top with choron sauce (tomato enhanced bernaise sauce).

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Eggs Benedict

Top toasted English muffin with Canadian bacon, poached egg and hollandaise sauce.

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