* 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 # EM-1B36 broadcast 05-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse
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