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Ingredients
US|METRIC
4 SERVINGS
- 3/4 inch brioche (thick slices of, cut into 12 rounds)
- 3 Tbsp. unsalted butter (– room temperature)
- 1/4 lb. prosciutto cotto (thinly sliced, cut into rounds the same size as brioche)
- 1/4 cup white vinegar
- 12 eggs (TFD has a preference for duck eggs as they are richer)
- hollandaise sauce
- 4 egg yolks
- 1 Tbsp. fresh lemon juice
- 1 dash Tabasco Sauce
- 1 dash Worcestershire sauce
- 1/2 cup clarified butter (store-bought ghee works well)
- salt
- pepper
- 1 oz. osetra caviar (you can, of course, use less expensive varieties of caviar, but TFD prefers it with the original Osetra, when feeling sufficiently lavish)
- 1 head flowering chives (not in original recipe, this is a TFD addition)
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