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Eggs Hussarde

2 thin slices of Canadian Bacon, grilled
2 Holland Rusks
1/4 Cup Marchand de Vin Sauce
1 Grilled Tomato
2 poached eggs
1/4 cup Hollandaise Sauce

On a dinner plate, lay slices of Canadian Bacon on 2 Holland Rusks,
then cover each with Marchand de Vin Sauce. top now each rusk with
a poached egg and top with the Hollandaise Sauce. Garnish with
Grilled Tomato. For eye appeal, you may sprinkle paprika and
chopped parsley on eggs.

Marchand de Vin Sauce

3/4 cup butter
3/4 cup finely chopped mushrooms
1/2 cup minced ham
1/3 cup finely chopped shallots
1/2 cup finely chopped onions
2 tbsp. minced garlic
2 tbsp. flour
1 tsp. salt
1 tsp. white pepper
1/2 tsp cayenne
3/4 cup beef stock
1/2 cup red wine

Melt butter in a medium saucepan and lightly saute mushrooms, ham,
shallots, onions and garlic. When onion is golden brown, add the
flour, salt, pepper and cayenne, then brown well, about 7-10 min.
Blend in the stock and wine and simmer over low heat for 35 min.

Shrimp and Crab dips are staples on buffet tables for parade parties,
as well as other appetizer dishes:


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