RECIPES S - Z
SALSA del SALTO, TAOS, NEW MEXICO
Eggs Monselet Chef Dadou Mayer brought the following recipe from his
native France. Charles Pierre Monselet, for whom it is
named, was a nineteenth-century writer and gastronome
who loved rich dishes, particularly those including
(Artichoke Omelet with Béchamel
For the béchamel sauce:
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1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2/3 cup milk, or 1/3 cup milk and 1/3
cup chicken broth, heated
1 teaspoon minced garlic
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon white pepper
2 teaspoons fresh lemon juice, or to
a 14-ounce can artichoke hearts, drained and quartered
3 tablespoons unsalted butter
3 tablespoons heavy cream
1 tablespoon finely chopped fresh tarragon leaves
1 tablespoon finely chopped fresh dill
4 large eggs
2 tablespoons cold water
lemon slices for garnish
parsley springs for garnish
Make the béchamel sauce: In a small heavy saucepan cook the
butter and the flour over moderately low heat, stirring, for 3
minutes. Add the milk or the milk mixture in a stream, whisking
vigorously until the mixture is thick and smooth, add the garlic,
and simmer the sauce, whisking occasionally, for 10 minutes. Stir
in the nutmeg, the white pepper, the lemon juice, and salt to taste
and keep the béchamel sauce warm, covered.
In a heavy skillet cook the artichokes in 2 tablespoons of the
butter over moderate heat, stirring, until they are golden, stir in
the cream, the herbs, and salt and pepper to taste, and reserve
the filling, covered.
In a bowl whisk together the eggs, the water, and salt to taste. In
a 7-inch omelet pan or non-stick skillet heat 1/2 tablespoon of
the remaining butter over moderately high heat until the foam
begins to subside, add half the egg mixture, and cook it,
undisturbed, for 5 seconds. Cook the omelet, stirring the top
layer with the back of a fork, shaking the pan, and letting any
uncooked egg run underneath, until it is just set. Spoon half the
artichoke filling in the center of the omelet and with a rubber
spatula loosen the edge of the omelet, shaking the pan. Fold the
top third of the omelet over the filling, fold the bottom third over
the middle, and tilting the pan away from you, slide the omelet to
the edge of the pan. Invert the omelet onto a heated plate and
keep it warm. Make another omelet in the same manner with the
remaining 1/2 tablespoon butter and the remaining egg mixture
and filling, spoon the béchamel sauce over the omelets, and
garnish the omelets with the lemon slices and the parsley. Serves
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