| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 Esslöffel | butter |
| 3 Tasse | Onions diced |
| 3 Tasse | Celery diced |
| 4 mittel | Eggplants diced |
| 3 Tasse | potatoes diced |
| 1 Teelöffel | Curry; must be level, no more! |
| 1 Prise | thyme |
| 1 Prise | basil sweet |
| 2 ca. 1 Liter | chicken stock |
| 1 ca. 1 Liter | whipping cream |
|
In a 3 quart saucepan, saut, onions, celery, eggplants, potatoes in butter. Add seasonings and cook until potatoes are done and ingredients begin to stick to bottom of the pan. Add stock and cook down until it begins to thicken. This will take at least 45 minutes on quick simmer. Remove from fire and add cream. Serve immediately. If reheated, reheat in double boiler. Serves 8.
Commander's Palace
Washington Ave & Coliseum St
New Orleans, La
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,
|
|
Anmerkungen zum Rezept:
|
