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Eggs Commanders




Source of Recipe


Bon Appétit’s Favorite Restaurant Recipes


Recipe Introduction


Commander’s Palace, New Orleans, LA


List of Ingredients




For each serving

2 [Holland] rusks [or substitute toasted English muffins, split]
1/2 cup Commander’s Sauce [recipe follows]
2 poached eggs
1/4 cup Béarnaise Sauce [recipe follows]
Two 2-ounce cooked Commander’s Palace Sausage patties [recipe follows]
Minced parsley

Recipe



Arrange rusks on plate and top each with [half of the] Commander’s Sauce. Place poached egg over sauce and top each with [half of the] Béarnaise Sauce. Place 1 sausage patty on either side of eggs. Sprinkle with parsley. Serve immediately.

Commander’s Sauce

Makes 3 cups

3/4 cup (1 1/2 sticks) butter
1/4 cup all-purpose flour
2 cups chicken stock
2 tablespoons puréed yellow onion
1 tablespoon Chablis
1 teaspoon Worcestershire sauce
1/2 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Pinch garlic powder
6 ounces smoked ham, finely chopped
3 tablespoons minced white onion
1/2 cup whipping cream

Make roux by combining 1/4 cup butter and flour in small skillet over medium-low heat and stirring constantly until butter is melted and mixture forms a smooth paste. Remove from heat and set aside.
Bring stock to boil in medium saucepan over medium-high heat. Reduce heat and simmer gently until reduced to 1 cup. Add puréed onion, Chablis, Worcestershire sauce, garlic, salt, pepper, and garlic powder and blend well. Stir in roux and continue to simmer over low heat until mixture is consistency of slightly whipped cream, about 20 minutes.
Meanwhile, sauté ham and minced onion in small skillet just until onion is softened.
Remove sauce from heat and add 1/2 cup butter in chunks a little at a time, whipping constantly with whisk. Gently stir in cream. Add ham and onion mixture and blend well.

Béarnaise Sauce

Makes about 1 1/2 cups

1 tablespoon white wine
1 tablespoon dried tarragon leaves
4 egg yolks
Juice of 1/2 lemon
1 tablespoon white wine
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
Pinch cayenne pepper
1 pound (4 sticks) unsalted butter, melted
Salt (optional)

Heat 1 tablespoon white wine with tarragon in small skillet over medium-low heat until wine evaporates.
Combine yolks, lemon juice, 1 tablespoon white wine, vinegar, Worcestershire sauce and cayenne in top of double boiler over gently simmering water. Whip together with whisk until sauce begins to thicken.
Add butter in slow steady stream, whisking constantly until sauce is creamy and thick. Stir tarragon mixture into sauce and blend well. Season with salt
if desired.

Commander’s Sausage

Makes 12 to 14 patties

1/2 pound finely ground veal
1/2 pound finely ground pork
1/2 pound finely ground beef
Creole Seafood Seasoning *
6 green onions, chopped
1/2 teaspoon dried fennel
1/2 teaspoon garlic powder
1/2 teaspoon freshly grated nutmeg
Dash thyme
Salt and freshly ground pepper to taste

Combine all ingredients in large mixing bowl and blend well. Place on 12-inch length of aluminum foil and form into cylinder shape about 1 1/2 inches in diameter. Chill in freezer until firm enough to cut without mashing, about 1 hour. Cut into 12 to 14 patties about 1/2 inch thick. Fry in skillet over medium-high heat until brown on both sides. Drain well on paper towels.

* Dilemma! The recipe as printed in “Favorite Restaurant Recipes” calls for 1/2 cup Creole Seafood Seasoning – obviously a serious misprint! Did they mean 1/2 teaspoon? I seriously doubt it! 2 teaspoons? Maybe. What to do? We looked for the recipe in the latest Commander’s Palace cookbook (Commander's Kitchen: Take Home the True Tastes of New Orleans with 200 Recipes from Commander's Palace Restaurant )to no avail. We did locate the recipe in The Commander's Palace New Orleans Cookbook [the original, published in 1984], and found it to be different in several ways. So. We recommend either seasoning with Commander’s Creole Seafood Seasoning to taste, or substituting the following seasonings called for in the original recipe: 3 cloves garlic, minced, 2 teaspoons salt, 1/2 teaspoon nutmeg, 1/3 teaspoon thyme, 1 1/2 teaspoons freshly ground black pepper, 2 teaspoons cumin powder, and 1/2 teaspoon cayenne pepper.