Marchand de Vin

A smart-ass from New Orleans—they’re all over the place down there, trust me—once asked (in a job interview, no less) if I knew how to make marchand, and when I said no, the bastard actually curled his upper lip a definitively unctuous, condescending sneer. If I had heat vision, he’d have been char. I got the job anyway because the guy who asked me to apply owned the joint. The smart-ass from New Orleans got fired four months later for stealing and selling coke under the bar. We never did get eggs Hussard on the menu, but here’s how to make marchand de vin sauce This version of Brennan’s batch recipe makes about a quart and refrigerates well.

In a stick of butter, brown a half-cup flour. Add a clove of garlic smashed and minced, three or four chopped green onions, and a cup of diced fresh mushrooms. Working quickly, whisk in two cups of beef stock mixed with a cup of good red wine. Reduce heat and cook until smooth. The sauce should be somewhat on the thin side, and the wine shouldn’t be overpowering. Season with thyme, parsley, salt, and fresh black pepper.

Brennan’s Creamed Eggs Chartres

Here’s a great recipe for brunch or for a light buffet any time of the day. I always add a tablespoon of freshly-grated Parmesan to the egg mixture.

1 cup finely chopped/shredded white onions
1/3 cup butter
1/4 cup flour
2 cups of milk
1 egg yolk
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 hard boiled eggs, peeled and sliced (reserving 4 center slices for garnishment)
2 tablespoons Parmesan cheese
1 tablespoon of paprika

In a large skillet sauté onion in butter until clear/transparent; stir in flour and cook slowly 3-5 minutes more. Blend in milk and egg yolk until smooth. Add salt and pepper. Cook, stirring constantly, 8-10 minutes longer or until sauce thickens. Remove from heat, add sliced eggs and mix lightly. Spoon into 2 8-oz casseroles and sprinkle with paprika and Parmesan cheese mixed together. Bake at 350 degrees until bubbling. Garnish with eggs slices; serves two. This is a wonderful breakfast or brunch recipe, and can be served in a casserole with toasted French bread slices.