Le Cordon Bleu Home Collection - Regional French by Le Cordon Bleu

  • Bouillabaisse

    Bouillabaisse (page 4)

    from Le Cordon Bleu Home Collection - Regional French Le Cordon Bleu Home Collection - Regional French by Le Cordon Bleu

    • Categories: Soups; Lunch; Main course; Suppers; French
    • Ingredients: whole porgy; sole fillets; monkfish fillets; eels; carrots; fennel; leeks; baguette bread; garlic; basil; celery; tomato paste; white wine; thyme; bay leaves; parsley; egg yolks; baked potatoes; olive oil; saffron threads
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  • ISBN 10 0864117396
  • ISBN 13 9780864117397
  • Published Apr 23 1998
  • Format Paperback
  • Page Count 64
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Each of the romantic provinces of France has its own specialities, based on the best of local ingredients, that combine to make French cuisine one of the worlds favorites. This collection of timeless recipes includes scallop a la Provencale a rich bouillabaisse, a slow cooking cassoulet and a creamy Normandy tart.

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