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Name: Bourride a la Toulonaise
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Fennel, chopped; 2 md Potatoes, quartered; 1/2 ts Thyme; 1 md Lemon; 1 qt Water, boiling OR; 8 Croutons, garlic OR; 1/4 lb Mushrooms, stems removed; 1 Leek, chopped; 6 Egg yolks; 1 Bay leaf; 1 qt Stock, fish; 8 Toasts, garlic; 8 Crawfish; 2 tb Parsley; 8 Mussels; 1 ts Water; 1 md Onion, red, chopped; 2 md Tomatoes, peeled, seeded; 4 Garlic, cloves; 2 tb Arrowroot, dissolved in; 2 1/2 lb Fish, assorted, whole if

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INGREDIENTS

1/2 c Fennel, chopped
if large
2 md Potatoes, quartered
1/2 ts Thyme
1 md Lemon
1 qt Water, boiling OR
chopped
8 Croutons, garlic OR
1/4 lb Mushrooms, stems removed
1 Leek, chopped
6 Egg yolks
small, cut into pieces
1 Bay leaf
1 qt Stock, fish
8 Toasts, garlic
8 Crawfish
2 tb Parsley
8 Mussels
1 ts Water
1 md Onion, red, chopped
2 md Tomatoes, peeled, seeded
4 Garlic, cloves
2 tb Arrowroot, dissolved in
2 1/2 lb Fish, assorted, whole if

INSTRUCTIONS

Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes. Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot. Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil. Place fish and shellfish on a platter and pour the sauce over them. Garnish with croutons or toasts. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Claude Aubert, Arnauds Restaurant, New Orleans

NOTES

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Bourride a la Toulonaise

1/2 c Fennel, chopped
 if large
2 md Potatoes, quartered
1/2 ts Thyme
1 md Lemon
1 qt Water, boiling OR
 chopped
8 Croutons, garlic OR
1/4 lb Mushrooms, stems removed
1 Leek, chopped
6 Egg yolks
 small, cut into pieces
1 Bay leaf
1 qt Stock, fish
8 Toasts, garlic
8 Crawfish
2 tb Parsley
8 Mussels
1 ts Water
1 md Onion, red, chopped
2 md Tomatoes, peeled, seeded
4 Garlic, cloves
2 tb Arrowroot, dissolved in
2 1/2 lb Fish, assorted, whole if

Put all of the ingredients from the fish down to the lemon in a large  kettle.  Over heat, pour on boiling water or stock. Add mushrooms, cover  and cook for 20 minutes.         Strain the liquid into another pan and boil to reduce. Add a bit of  the hot liquid to the beaten yolks, whisking constantly. Add more liquid  until the yolk mixture is hot.         Add dissolved arrowroot and egg mixture to the pot of broth and heat,  but do not allow to boil.         Place fish and shellfish on a platter and pour the sauce over them.         Garnish with croutons or toasts.         Source: Great Chefs of New Orleans, Tele-record Productions       :    Box 71112, New Orleans, Louisiana - 1983       :    Chef Claude Aubert, Arnauds Restaurant, New Orleans

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Nutrition

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Serving Size: 1 Serving (812g)
Recipe Makes: 4 Servings

Calories: 721
Calories from Fat: 512 (71%)

Amt Per Serving		% DV

	Total Fat 56.9g	76 %
	Saturated Fat 20.1g	101 %
	Monounsaturated Fat 24.7g
	Polyunsanturated Fat 9.1g
Cholesterol 2528.6mg		778 %
Sodium 555.9mg		19 %
Potassium 721.5mg		19 %
Total Carbohydrate 11.8g		3 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 10.3g
Protein 41.9g		60 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 721

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