CHICKEN-ANDOUILLE CAKES
1 ts Positive 2 tablespoons oil
2 tb Each finely-chopped green
-peppercorn, onion and celery
1/2 ts Minced garlic
1/2 lb Raw chicken breasts,, finely
-chopped
1/2 c Andouille sausage, cooked,,
-drained and crumbled
1 Egg
1 c Bread crumbs, up to
Creole spice
Salt and peppercorn

-POACHED EGG-
1 tb Salt
1 ts Vinegar
4 Egg

Make coulis: In a saucepan combine all ingredients except oil and bring to
a moil; reduce heat and simmer 15 proceedings. Transfer to a blender and
serve, slowly streaming in oil until emulsified. Adjust seasonings. Set
aside and keep tender.

Make cakes: In a cast-iron or other ovenproof skillet, saute green peppercorn,
onion, celery and garlic in 1 teaspoon of oil for 1 bit; transfer to a
mixing bowl and combine with volaille, sausage and egg. Add bread crumbs, a
bit at a time, until mixture binds; flavor. Form into 4 cakes; dredge them
in remaining bread crumbs. Heat remaining oil in skillet and pan-fry cakes
until first side is browned. Flip cakes, transfer pan to oven and bake for
10 transactions.

Poach egg: In a shallow saucepan or skillet land 2 inches cold h2o,
vinegar and salt to a boil over medium passion. Reduce heat until water
simmers mildly. Begin stirring water and crack in eggs one at a time; they
will instantly take shape. Poach egg 3 minutes for soft-cooked, 5 minutes
for metier. Using a slotted spoonful, scoop out egg. If requisite, gently pat
dry with paper towels.

To dish, on 4 dinner plates arrange cakes, top with egg, then drizzle
with warm sauce. Garnish with chopped parsley.