[Sca-cooks] OT sort of
Nambeanntan at aol.com
Nambeanntan at aol.com
Fri Feb 22 01:11:55 PST 2008
I thought I'd pass this along in case anyone here is looking for a change.
The recipe is not from a pre 1600 source, but its cheap, easy and received
raves until folks found out what navets were.
Annan
Culinary Arts Faculty:
Candidate must have an associate degree from a regionally accredited school
and a minimum of 5 yrs experience.
Please fax resume, transcripts, and license if applicable to James Wilbour,
Dean Keiser University 941-907-2016
or email _jwilbour at keiseruniversity.edu _
(mailto:jwilbour at keiseruniversity.edu_)
EOE
Potage aux Navets Blanc
Melt 1 generous tablespoon butter in a soup kettle, add 4 medium sized white
turnips and 1 large onion finely chopped. Cook for a few minutes over a low
flame careful not to brown the onion. Then add 6-8 cups water and salt and
white pepper to taste. Crumble or break 4-5 slices bread into the vegetable
mixture and simmer gently until the turnips are well done and tender. Put
mixture through a fine sieve. Just before serving, remove the soup from the
fire and add gradually 2 egg yolks well beaten with 1/2 cup cream, stirring
constantly until well blended and creamy.
**************Ideas to please picky eaters. Watch video on AOL Living.
(http://living.aol.com/video/how-to-please-your-picky-eater/rachel-campos-duffy/
2050827?NCID=aolcmp00300000002598)
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