By Peter Hanley

OEUFS PÔCHES À LA BEAUJOLAISE – Eggs poached in Beaujolais wine

Ideal as a starter or a light lunch, this classic recipe from the Burgundy and Lyon areas of eastern France features two important techniques: poaching eggs and preparing a red wine sauce thickened with the mixture of flour and butter called a beurre manié. As we all know, the Beaujolais region is home to one…

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