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La Belle Cuisine - More Commander's Recipes
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Commander's Palace Eggs Creole
"New
Orleans food is as delicious as the less criminal forms of sin."
~ Mark Twain, 1884
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La Belle Cuisine
Eggs Creole
Croquettes:
3/4 cup hominy grits
1/4 teaspoon salt
2 tablespoons unsalted butter
1 ounce sharp Cheddar cheese, grated
5 ounces smoked sausage, minced
Sauce:
1 small onion, sliced thin
1 green bell pepper, in julienne strips
2 stalks celery, in julienne
2 garlic cloves, sliced thin
1 bay leaf
2 tablespoons unsalted butter
2 tablespoons sweet paprika
2 cups peeled, seeded, chopped tomatoes
1 cup tomato juice
4 teaspoons Worcestershire
2 teaspoons Louisiana hot sauce
1 large egg, beaten with 1 tablespoon milk
1 1/2 cups fine dry bread crumbs,
seasoned with salt and pepper
Vegetable oil for deep-frying
8 poached eggs
Make the croquette mixture: In a heavy saucepan bring 3
1/2 cups
water to a boil. Stir in the grits and salt gradually and cook, covered, over moderately
low heat stirring once or twice for 25 to 30 minutes, or until
thick. Remove pan from heat
and stir in butter, Cheddar and sausage.
Spread the mixture in an 8-inch round pan and
chill it, covered, overnight.
For sauce: In heavy saucepan cook onion, pepper, celery,
garlic, and bay
leaf in butter over moderate heat, stirring, for 2 minutes or until onion
is transparent. Stir in paprika, tomatoes, tomato juice, Worcestershire and
hot sauce;
simmer, stirring occasionally, for 1 hour, or until it is reduced
to about 2
1/2 cups.
Discard bay leaf.
Turn the grits mixture out onto a sheet of wax paper and with a 2 1/2-inch
cutter cut out 8 rounds. Dredge the rounds in flour, dip them in egg mixture and roll them
in bread crumbs. In a deep skillet or deep fat fryer, fry the croquettes in 1
1/2 inches of
375-degree F. oil, turning them once, for 2 to
3 minutes or until they are golden. As they are
fried, transfer them to paper towels to drain. Divide croquettes among heated plates, top
each croquette with a poached egg, drained and patted dry, and spoon the sauce over the
eggs. Serve with sausage.
Commander's
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