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November 2018

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Bourride a La Toulonaise Recipe

Bourride a La Toulonaise recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Bourride a La Toulonaise recipe  PDF


2 1/2 lb Fish, assorted, whole if
small, cut into pieces if large 2 md Tomatoes, peeled, seeded
chopped 1 ea Leek, chopped
1/2 c Fennel, chopped
2 md Potatoes, quartered
1 md Onion, red, chopped
1 ea Bay leaf
1/2 ts Thyme
4 ea Garlic, cloves
2 tb Parsley
8 ea Mussels
8 ea Crawfish
1 md Lemon
1 qt Water, boiling OR
1 qt Stock, fish
1/4 lb Mushrooms, stems removed
6 ea Egg yolks
2 tb Arrowroot, dissolved in
1 ts Water
8 ea Croutons, garlic OR
8 ea Toasts, garlic
Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes. Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mi ture is hot. Add dissolved arrowroot and egg mi ture to the pot of broth and heat, but do not allow to boil. Place fish and shellfish on a platter and pour the sauce over them. Garnish with croutons or toasts. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Claude Aubert, Arnaud's Restaurant, New Orleans

Bourride a La Toulonaise recipe and other potato recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
449 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Bourride a La Toulonaise recipe  PDF   Potato recipes RSS   New

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