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kathleenca

Here's one for homepro01: Bouchees A La Marie Antoinette

kathleenca
15 years ago

Hi homepro01,

I just saw your post on annie1992's favorite cheese message. I seldom see recipes calling for Port Salut cheese. I have had this one since 1990; I think it came from the LA Times. It is a favorite of mine for a small, elegant brunch, & can be mostly prepared beforehand. Port Salut doesn't seem easy to find in southern California - Trader Joe's told me they only carry it during Thanksgiving & Christmas season.

Bouchees A La Marie Antoinette

6 servings

1 10-oz pkg frozen pastry shells

1/4 c. butter

1/4 c. flour

1 c. dry white wine

1 c. whipping cream

2 c. grated Port Salut or Bonbel cheese

2 c. finely diced smoked ham

salt & pepper

6 poached eggs

dill sprigs, optional

Prepare patty shells according to pkg directions. Place shells on serving platter.

In saucepan, melt butter & stir in flour. Gradually stir in wine & whipping cream. Stir over low heat until sauce bubbles & thickens.

Stir in cheese, a little at a time, until sauce is smooth.

Stir in ham, salt & pepper to taste.

Place a poached egg on top of each patty shell. Spoon hot sauce over each egg.

Garnish with dill if desired.

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