| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Swiss |
Dujour11 |
4 |
Servings |
INGREDIENTS
| 5 |
c |
Water |
| 8 |
|
Garlic cloves, peeled |
|
|
crushed |
| 1 |
|
Sprig sage or 1 teaspoon dry |
|
|
sage |
| 1 |
|
Twig of thyme or 1 teaspoon |
|
|
dry thyme |
| 1 |
|
Bay leaf |
| 1 |
|
5 Inch piece orange rind |
|
|
Salt |
|
|
Freshly ground black pepper |
|
|
to taste |
| 1 |
T |
Fruity olive oil |
| 4 |
oz |
Angel hair pasta, vermicelli |
|
|
Or |
| 2 |
|
Egg yolks |
| 1 |
t |
Red wine vinegar |
| 2 |
T |
Grated Swiss or Parmesan |
|
|
cheese |
INSTRUCTIONS
Trim the garlic cloves. Bring the water to a boil. Add garlic, herbs,
orange rind, and salt. Bring to a boil. Lower flame, simmer uncovered
for 20 minutes. Pour through a sieve, pressing with a spoon the juice
out of the garlic. Check seasoning add salt to pepper and olive oil.
Serve. or, for a richer version: Add a handful of angel hair fine
pasta and cook for about 5 more minutes. Serve sprinkled with salt
pepper and olive oil. or for a more luscious version: Beat the egg
yolks and wine vinegar for a minute and - off heat - add a little hot
soup to it then stir the whole mixture into the hot broth . Pour at
once into a warm tureen, sprinkle with grated cheese, then olive oil
and serve. Yield: 4 servings CHEF DU JOUR MIREILLE JOHNSTON SHOW
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