[Sca-cooks] Soupe Crottee (Vivendier) - any experience?

[Antonia Calvo]

Phil Troy / G. Tacitus Adamantius wrote:

>> I'm not sure why you expect this to be gloopy, lumpy or porridgy.  I  
>> expect it [soupe crottee] to be about the consistancy of, well, 
>> thickish soup.
>
>
> Did you see English bread sauce in your mind for just a moment here,  
> too?


It was lot more than a moment, actually.


>>  I'm not sure a long cooking time, thickness, and cheese are  
>> mutually compatible.
>
>
> I think I'm inclined to agree. I think the instruction to boil  
> everything together may be  part of an overall desire to keep the 
> dish  from breaking, but the bread will still give it a curdled 
> appearance  (which Scully seems to claim is the probable source for 
> the name).  Maybe try thinking of it as a sort of emulsified broth 
> made rather  quickly: boil water and wine in a wide pan, throw in your 
> bread and  cheese and stir the living bejeebus out of it until the 
> cheese is  melted and the bread completely moistened and 
> semi-disintegrated,  serve hot quickly...


My thought was that if you added the bread and cheese a bit more slowly, 
didn't put in excessively much stirred well, and didn't boil too hard, 
you'd get something midway between a thinnish bread sauce and a thinnish 
fondue.  Would be great with some toast sippets and with some cinnamon, 
pepper and sugar on top, or some well-fried onions.

-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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