| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
French |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Of chicken bouillabaisse liquid |
| 1/4 |
ts |
Powdered saffron |
| 2 |
|
Parboiled garlic cloves,; pureed until it is pasty |
| 3/4 |
c |
Crustless good quality French bread,; cut into cubes |
| 2 |
ts |
Mustard |
| 1 |
tb |
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:
“You’re never too old for God”