Long Hollandaise Poems
Long Hollandaise Poems. Below are the most popular long Hollandaise by PoetrySoup Members. You can search for long Hollandaise poems by poem length and keyword.
1 cups of crabmeat
1 cup of pureed shrimp
2 cups of minced goeduck snouts
1 cup of minced catfish
4 cups of mushrooms (chopped fine)
2 tablespoons of cayenne
1/2 cup of lemon juice
6 T of chopped dill
3 tablespoons of tarragon
2 teaspoons of celery seeds
6 T garlic (crushed)
3/4 cups of olive oil
3/4 cups of flour
1 cup of minced onion
1/2 cup of yellow bell pepper
2 cups of heavy cream
2 cups of chicken stock
6 egg whites beaten (with peaks)
make a roux with flour olive oil, add onions, bell pepper, celery seeds, garlic and mushrooms,
when the roux becomes brown, remove from stove add 2 cups of chicken stock, allow to cool slightly, add heavy cream and sit aside. add crab, fish, snouts, and shrimps. Season with, lemon juice cayenne, tarragon , and dill.
add egg whites, fold into the fishy mixture. bake in buttered rami cans: serve with a vodka, lemon, buttery, dill hollandaise.
The egg; a standing ovation in a shell
A fluid protected in its thin infinity
The unborn child of a chicken
A fragile innocence in gooey liquid
Never to grow up and out of it
That does not travel well
When dropped from great heights
Say a tall building, an airplane in flight
Or from the top of the Grand Canyon
A yoke offers small protection from a fall
Yodeling won't help it either
It does not matter to the egg
Though it has no wings just yet
And it never will
The egg has no memory to forget
It has no fear of anything not oval
A perfect egg is boiled for three minutes
Cracked open gently with a silver spoon
Saddled with a side of toast and bacon hot
Some butter, with salt and pepper sprinkled
The egg makes a nice treat in yellow and white
A marvelous guest dressed up in Hollandaise
Easy to serve and easy to digest
Always on the menu of memory at breakfast
Just one egg left so what should I do
how should I devour you
Eat it raw with Tabasco sauce
chopped in a salad freshly toss
Fry it but how over-easy is fun
sunny side up but don't want it to run
Eggs Benedict with creamy Hollandaise sauce
simple fried egg sandwich would be boss
Egg salad creamy and good
poach it just right like you should
Deviled eggs are a heavenly treat
never can an omelet be beat
Hard or soft boiled just right
scramble with butter fills the appetite
An airy souffle' melts on the tongue
a golden custard pleases everyone
Make a quiche with bacon spinach and cheese
frittatas have everyone shouting, please
Separate the white from the yolk
come on now this ain't no joke
One little egg the possibilities galore
better go to the store and get a dozen more
Blue Chix de Fluff"
The Catered Affair
Ground chicken meat about 4 cups
4 tablespoons of minced garlic
1/3 cup of minced onions
1/3 c of parsley flakes
1 teaspoon of black peper
1/2 t salt
1 T ground ginger
3 T onion powder
1 teaspoon of paprika
2 T dried rosemary
1 T of Thyme
1 c of mayo
1/2 c of panko bread crumbs
1 T hot sauce
mix well set aside
or using a cookie sheet wrap in plastic wrap and spread mixture evenlly and chill.
2 cups of uncooked smoked picnic ham
in a food processer mix until almost a paste
add 1 T cayenne pepper
1/3 c of heavy cream
5 T mayo
4 egg yolks
3 T cognac
3 T white grape juice
1 t of lemon
3 tablespoons of chopped white raisins
1/4 c of pickled olives
1/4 c of crumbled cooked bacon
1 c of sauteed mushrooms
3 T of minced garlic
1 cup of sauteed onions minced
mix to create a paste like
remove
whisk 4 egg whites stiff
fold into shoulder mix
on the chicken cookie sheet
in the center add 12 slices of swiss cheese
10 slices of sliced ham
in the middle add the fluffed up shoulder meat mixture
roll the into a log
sealing alsides
cut into 11/2 inch pieces
standard egg wash batter sequence.
fry golden brown and place on cookie sheet cook 14 to 20 minutes.
sprinkle top with crumbled bacon
and top with a hollandaise or Dijon, Crème sauce with fresh chopped chives
serve with either fries or mash potatoes and gravy.
she wanted to impress those in attendance
seemed the proper thing to do seeming
most of the folk were their to either
endorse her new
restaurant.
she wanted something special for the chefs special
but didn't want to spend the time cooking a savory dish that
took to much time and effort, so she came up with
something special
she thought that since she had an abundance of cucumbers
and a lot of beef she'd fix
some London broil with a cucumber and dill hollandaise
she wanted it to be tangy and spicy enough to accent the rich bey flavor
of the London Broil.
she started with the beef, she salted and peppered the beef
and put 20 London broils in the broiler to cook medium. than she Tackled the sauce.
she juiced 15 cucumbers AND 1 ONION, she placed the juice in a pot and simmered it, adding only a 1/3 cup of chopped dill, 1/2 cup of lime juice and 5 tablespoons of extra dry gin. in another pot she added 12 egg yolks and 1 & 1/4 cups of melted butter (on low) she mixed and blended the eggs creating a rich creamy sauce she add cayenne pepper for a spicy taste, when the cucumber juices had reduced she mix together both the Egg and butterS and the cucumber juice and gin, when she tasted the sauce she was so pleased that it was good!
she than went to the oven to check on the beef, she used her thermometer and found she needed only a little more time to cook. when the beef was done she sliced each London broil and made 35 plates, and than she sauced the beef and add garnish to each plate. not forgetting to sprinkled parsley on
top creating a beautiful beefy dish.
the people loved her beef and dill sauce, and they were delighted to have eatin her cucumber delight that they left big tips and kissed the chef upon leaving. This was documented by Amarez Snipples the conductor of the quartet.
I want a freshly baked kaiser roll
Sliced in two with nice lean roast beef
Laid between so I can call it sandwich
Swiss cheese, tomato, Vidalia onion
(Sliced not chopped) with a dab of mayo
And horseradish sauce or hollandaise
Vinegar/salt chips and crisp dill pickle
I have no money or tummy only me
Alone with my empty ceramic center
Dangling on the rail of a high rise complex
Waiting for a breeze to push me on or off
I am a pretty pink vase so have mercy on me
No ferns or flowers inside for company
I am hungry for something good to eat
Curios but mostly epicurious in nature
Give me a sandwich for free as a favor
Perhaps I can pay you back on Tuesday
I can wish for something different
Vases have dreams too to fill the hollow
No alarms, lying deep.
Catching the last morning's dream.
Water, caliente, opening the pores.
Hot Earl Grey, coffee that bends a spoon.
Citric hollandaise, spinach, asparagus.
A sunshine of egg drooling over toast.
A book, a bed, eyelids flickering.
The inconceivable call of lunch.
Sushi, nigiri, inari, izakaya.
Pickled ginger, palette cleanser.
Sticky, chewy, chocolate ice cream.
A slow walk.
Tiled arcades, bouncing sound.
Old clothes, new clothes, books.
Sunlight and shade sitting quietly.
Another meal beckons.
The oven glows expectant.
Giving caramelised memories.
A plate savoury and soft.
And wine, wine, more wine.
A slow recline in the comfy chair.
A book, a breath, a day.
Like an omelette I am cheesy and I tell some hammy jokes
When I flip it to the punchline I don't always land the yolks
I scramble at the thought of keeping it farm fresh
Cracking under pressure like a shell in place of flesh
Whenever I look way up, I can see the sunny side
That can be exhausting and I really feel fried
Sometimes it comes overeasy, not to say they've never spoiled
Still breaking if you drop em' even if they are hard boiled
Maybe I can make you queasy if I'm being really raw
So I will never claim to be totally free range of flaw
Hope this hasn't been too runny, and a laugh or two I've poached
If so I'll take, shake it, bake it for the time I have encroached
Next time you're feeling beaten, just whisk it up aways
Turn up the heat, add some spice before starting the hollandaise
Not to nag or rag or beg, but crack a yolk and shake a leg
To be a fun egg or a pun egg or just a damn great egg
June 11, 2023
In the eighteenth century, it made its first scene.
This is one of five main sauces in haute cuisine.
Culinary experts give credit to France,
although it may have come from the Netherlands by chance.
Just take some clarified butter, egg yolk, and lemon juice.
These simple ingredients can be put to good use.
Preparation must be performed carefully.
Over moderate heat, it is whisked constantly.
Heat in up, but not to a boil.
Too high a heat and the ingredients spoil.
The butter, juice, and egg yolk can separate.
When it is this way, it is not too great.
The sauce goes well with fish and asparagus.
However, with Eggs Benedict, it is most famous.
Many other sauces can be made with variation.
Each of them has other items in combination.
It is also a base for Sauces Mousseline and Maltaise.
With some herbs and peppercorns, you can make Sauce Bearnaise.
Replace the butter with oil, and you can make mayonnaise.
This is one of the best known sauces in the world.
It can be found no matter which flag is unfurled.
3 Tablespoons of crown royal
1/2 t of nutmeg
5 Tablespoons of parmesan (grated)
2 Tablespoon of Tarragon
2 T of chive
1 teaspoon of cayenne
salt to taste ( about 1 teaspoon)
1 teaspoon of lemon juice
2 T of parsley
4 Tablespoons of chopped bacon cooked
2 T of ground cooked chicken livers
2 Tablespoons of crushed garlic
2 T of troffel oil
Heavy Cream
3 egg whites
4 Pounds of ground chicken
puree chicken to smooth paste
add cream until smooth
add cheese,garlic,chives,parsley,
and tarragon and bacon
add oil and wine
mix smooth with and add egg whites
mix until pale and smooth
using a whisk fluff up 4 egg whites
into peaks.
incorporate egg whites into chicken mixture and set aside
in a greased muffin pan line each port with puff pastry
add caramelized onions
caramelized mushrooms
and grated parmesan cheese
and prosciutto
top with chicken mixture
bake for 30 minutes or until done
serve with a hollandaise and garnish.
Serve with roasted garlic aparsgus.