| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Bread |
6 |
Servings |
INGREDIENTS
| 1 |
|
French baguette(12") sliced into 2" slices |
| 1 |
c |
Parmigiano-Reggiano cheese; grated |
| 1 |
tb |
Parsley; chopped |
| 1 |
ts |
Garlci; minced |
| 1/3 |
c |
Homemade mayonnaise |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the oven to 400 degrees F. In a mixinf bowl, combine the cheese,
parsley, garlic and mayonnaise together. Mix until incorporated. Season
with salt and pepper. Spread 1 tablespoon of the mixture onto each baguette
slice. Bake for 6-8 minutes or until golden brown. Ladel the soup into a
shallow bowl. Place croutons around the bowl. Garnish with parsley.
Source: Essence of Emeril, #EE2338, TVFN formatted by Lisa Crawford,
Date: 22 Jun 96 00:14:40 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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