Yield: 1 servings
|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@...
Recipe by: Emeril Lagasse
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