Name: Etouffade De Pommes De Terre (Smothered Potatoes)
Ingredients: 8 Potatoes; peeled, cut lg chunk; 2 tb Olive oil; 2 Onions; chopped; 2 Shallots; chopped; 4 oz Ventreche, bacon or salted ham; 1 ts Fresh thyme; chopped; 1 Bay leaf; 1 tb All-purpose flour; 1 c Chicken broth or water; Salt and pepper; 1 tb Parsley; chopped

Faith...unites the soul with Christ, as a bride is united with her bridegroom. From such a marriage, as [the apostle] Paul says, it follows that Christ and the soul become one body, so that they hold all things in common, whether for better or worse. This means that what Christ possesses belongs to the believing soul, and what the soul possesses belongs to Christ. Thus Christ possesses all good things and holiness; these now belong to the soul. The soul possesses lots of vices and sin; these now belong to Christ... Now is not this a happy business? Christ, the rich, noble and holy bridegroom, takes in marriage this poor, contemptible and sinful little prostitute, takes away all her evil and bestows all His goodness upon her! It is no longer possible for sin to overwhelm her, for she is now found in Christ.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Meats	French	French, Potatoes, Restaurant/	4	Servings

INGREDIENTS

8		Potatoes; peeled, cut lg chunk
2	tb	Olive oil
2		Onions; chopped
2		Shallots; chopped
4	oz	Ventreche, bacon or salted ham
1	ts	Fresh thyme; chopped
1		Bay leaf
1	tb	All-purpose flour
1	c	Chicken broth or water
		Salt and pepper
1	tb	Parsley; chopped

INSTRUCTIONS

In a heavy bottomed covered pot, heat oil over medium heat.  Add the onions
and shallots, the ventreche, bacon, or ham, thyme, and bay leaf. Stir and
let cook about 10 minutes.  Sprinkle the flour over the mixture and stir
until brown.
Add the potatoes, broth or water, salt and pepper.  Mix well with a wooden
spoon.  Cover the casserole and let cook slowly about 45 minutes, stirring
often to keep it from sticking.
Serve on a warm plate and garnish with chopped parsley.
Shared by Sherilyn Schamber
Recipe By     : A Culinary Journey in Gascony
Posted to MC-Recipe Digest V1 #240
Date: Wed, 09 Oct 1996 15:42:48 -0700
From: Sherilyn Schamber <sherschm@concentric.net>
NOTES : These slow-cooked potatoes steam in their own savory moisture and
are flavored by the familiar salty ventreche, sweet shallots,
onions and thyme.

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