One of the things we like about "The Way to Cook" by Julia Child is the
way she presents a "master recipe" and then follows up with several
variations on the theme. This recipe, for example, is accompanied by
versions including chicken, fish, poached eggs, and potatoes, so that
by learning this simple recipe the home cook can expand her repertoire
with several new dishes.
For the stock:
2 heads of garlic, broken into individual cloves, unpeeled and smashed
8 cups (2 L) water
4 Tbs (60 ml) olive oil
6-8 sprigs parsley
2 whole cloves
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
For the thickener:
3 egg yolks
1/4 cup (60 ml) olive oil
For the garnish:
Slices of French bread, toasted
Shredded Gruyere, Parmesan, or Swiss cheese
Combine all the ingredients for the stock in a pot and bring to a boil
over high heat. Reduce the heat and simmer partially covered for 30
minutes. Strain the stock, pressing on the solids to extract as much
liquid as possible. Discard the solids and return the stock to the
pot, keeping it at a simmer. Whisk the egg yolks in a small bowl
until thick and sticky. Adding the olive oil a few drops at a time,
continue whisking to form a mayonnaise. Immediately before serving,
whisk a ladleful of the hot stock into the egg mixture, then whisk the
egg mixture into the stock - do not boil. Garnish by floating a slice
or two of toasted French bread topped with shredded cheese in the
soup. Serves 6 to 8.
Recipes copyright by World Wide Recipes and reproduced with permission.
Thursday, March 11, 2010
