Recipe - Rouille (Bouillabaise)

One half cup Soft fresh bread crumbs
2 tablespoon La Bourride Base; see * Note
2 Red hot peppers; stemmed
4 Fresh garlic cloves
1 cup Olive oil
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 # EM1B36 broadcast 05211998) Downloaded from their WebSite
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

06031998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.