| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
4 |
Servings |
INGREDIENTS
| 2 |
c |
Garlic cloves; peeled |
| 4 |
c |
Chicken stock |
| 4 |
sl |
Baguette; plus 6 slices |
| 1 |
c |
Creme fraiche |
| 1/2 |
c |
Fromage blanc; or fresh goat cheese |
| 6 |
|
Egg yolks |
INSTRUCTIONS
Place garlic cloves in a saucepan with 3 cups water and bring to a boil.
Drain and repeat process twice. Return thrice-cooked garlic to saucepan,
add chicken stock and 4 slices of bread and bring to a boil. Reduce by one
quarter. Add creme fraiche and return to a boil. Remove from heat and
season with salt and pepper. Blend until smooth with submersion blender and
place on low heat until ready to serve.
Meanwhile, toast 6 slices of baguette and smear with fromage blanc. To
serve, remove from heat, whisk in egg yolks and divide among 6 hot bowls.
Place 1 crouton in each bowl and garnish with chives.
Yield: 6 servings
Notes: Recipes for #ME1A09 Copyright Mario Batali 1997. All rights
reserved.
Recipe by: MEDITERRANEAN MARIO # ME1A09
Posted to MC-Recipe Digest V1 #1045 by Sue <suechef@sover.net> on Jan 26,
1998
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