From the Sauce Glossary
Giusi wrote:
> "Bob > ha scritto nel messaggio
>> I ran across these definitions on epicurious.com:
>>
>> Maltaise sauce; Maltese sauce
>>
>> soubise
>>
>>
>> Breakfast tomorrow will be steamed asparagus topped with a poached egg
>> and... which one of those?
>
> My choice would be hollandaise because it has the spark I like with poached
> eggs. Maltese is too soft IMO and anything based on white sauce is an also
> ran.
> I have actually been eating asparagus with poached egg often during this
> season. I am poaching the egg on top of the asparagus which is cooking
> lying down. It took a while to get the timing just right, but I like it a
> lot as the egg attaches well to the asparagus and I only have one pot to
> wash.
> I clean, peel and then cut all but the top 4" off the stalks, using them for
> various asparagus dishes, then use the tops for my breakfast. Living alone
> allows one to be totally selfish about asparagus tips.
>
>
Ditto re the Hollandaise Sauce.
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