*  Exported from  MasterCook  *
 
                          BOURRIDE A LA TOULONAISE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Sauces
                 Masterchefs                      Norleans
                 Arn
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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 mixture is hot.
   
        Add dissolved arrowroot and egg mixture 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 - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Claude Aubert, Arnaud’s Restaurant, New
   Orleans
  
 
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