Yield: 1 servings
Measure | Ingredient |
---|---|
½ cup | soft fresh bread crumbs |
2.00 tablespoon | la bourride base; see * note |
2.00 \N | red hot peppers; stemmed |
4.00 \N | fresh garlic cloves |
1.00 cup | olive oil |
1 \N | salt; to taste |
* Note: See the "La Bourride Base" recipe which is included in this collection.
Add the stock to the bread crumbs. Let stand for a couple of minutes, then squeeze out the liquid. In a large mortar pound the peppers and garlic. When well pounded add the bread crumbs. Slowly stir in the oil, a couple of drops at a time. Season with salt. This recipe yields about 1 cup.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
06-03-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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