| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Toronto |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Rendered duck or goose fat |
| 2 |
lg |
Onions; peeled and thinly sliced |
| 1 |
lg |
Head garlic; peeled and chopped |
| 2 |
tb |
Flour |
| 6 |
c |
Chicken stock |
| 2 |
|
Egg yolks |
| 1 |
tb |
Vinegar |
|
|
Salt and pepper to taste |
|
|
Several thin slices dried bread |
|
|
Fresh chives; chopped |
|
|
Gruyere cheese; grated |
INSTRUCTIONS
GARNISH
Heat the goose or duck fat in a large saucepan. Add the onions and cook
over low heat until golden brown. Add the chopped garlic and cook for 2-3
minutes. Sprinkle the flour over the garlic, stirring with a wooden spoon.
Add the chicken stock and season with salt and pepper to taste. Bring to a
simmer and cook for 15-20 minutes at low heat. Remove the soup from the
heat. Beat the egg yolks with the vinegar. Temper this liaison with some of
the hot soup and pour the mixture back into the pot, stirring until well
mixed. Place the dried bread slices in the bottom of the serving bowls.
Adjust the seasoning on the soup and ladle the soup over the dried bread.
Serve with grated cheese and garnish with chives; serve immediately.
Formatted and Busted by RecipeLu <recipelu@recipelu.com>
Recipe by: Serge Delage, Executive Chef -- The Westin Hotel, Toronto
Posted to recipelu-digest Volume 01 Number 182 by RecipeLu
<recipelu@geocities.com> on Oct 29, 1997
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”