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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs 4 Servings

INGREDIENTS

2 c Garlic cloves, peeled
4 c Chicken stock
4 Baguette, plus 6 slices
1 c Creme fraiche
1/2 c Fromage blanc, or fresh goat
cheese
6 Egg yolks

INSTRUCTIONS

Place garlic cloves in a saucepan with 3 cups water and bring to a
boil. Drain and repeat process twice. Return thrice-cooked garlic to
saucepan, add chicken stock and 4 slices of bread and bring to a  boil.
Reduce by one quarter. Add creme fraiche and return to a boil.  Remove
from heat and season with salt and pepper. Blend until smooth  with
submersion blender and place on low heat until ready to serve.
Meanwhile, toast 6 slices of baguette and smear with fromage blanc. To
serve, remove from heat, whisk in egg yolks and divide among 6 hot
bowls. Place 1 crouton in each bowl and garnish with chives.  Yield: 6
servings  Notes: Recipes for #ME1A09 Copyright Mario Batali 1997. All
rights  reserved.  Recipe by: MEDITERRANEAN MARIO # ME1A09  Posted to
MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan  26, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 615
Calories From Fat: 346
Total Fat: 39g
Cholesterol: 368.3mg
Sodium: 1043.4mg
Potassium: 668.7mg
Carbohydrates: 35.6g
Fiber: 1.4g
Sugar: 5g
Protein: 32.2g


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