| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
French |
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Of chicken bouillabaisse |
|
|
liquid |
| 1/4 |
t |
Powdered saffron |
| 2 |
|
Parboiled garlic cloves |
|
|
pureed until it is pasty |
| 3/4 |
c |
Crustless good quality |
|
|
French bread cut into |
|
|
cubes |
| 2 |
t |
Mustard |
| 1 |
T |
Chopped pimiento |
| 1/3 |
c |
Commercially prepared |
|
|
mayonnaise |
| 1/4 |
c |
Extra virgin olive oil |
| 1/4 |
c |
Vegetable oil |
|
|
Salt and cayenne pepper to |
|
|
taste |
INSTRUCTIONS
Whisk the liquid, saffron, and garlic together. Soak the bread cubes
in this for 10 minutes, then transfer the mixture to a blender. Blend
the mixture until pureed. Add the mustard, pimiento and mayonnaise and
puree again. Drizzle in oils until an emulsion forms. Season with
about 1/2 teaspoon of salt and a dash of cayenne pepper. Yield: 1 1/2
cups Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6720 Posted to
MC-Recipe Digest V1 #277 Date: Mon, 4 Nov 1996 08:50:21 -0500 From:
Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Jesus: Everything else will fade”