Au Vieux Paris
Botich, George
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La Belle Cuisine - More Main Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

"Cooking is at once one of the simplest and most gratifying
of the arts, but to cook well one must love and respect food."
~ Craig Claiborne

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Parc Bistro
St. John, Mark
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Gigi’s Garbure au Gratin

3 quarts chicken stock
Bouquet garni: 8 peppercorns, 6 sprigs parsley,
2 bay leaves, 1/2 teaspoon dried marjoram,
1/2 teaspoon dried thyme, 6 cloves garlic
1 pound lean slab bacon, cubed
1 large head cabbage, shredded
1 pound lean ham, cubed
2 cups parboiled navy beans
2 large onions, chopped
4 large boiling potatoes, peeled, cubed
3 celery stalks, sliced
3 carrots, peeled and sliced
1/2 pound fresh green beans, in 1-inch pieces
1/2 cup dry Sherry
Salt, pepper

Au Gratin:
8 rounds thick bread, toasted;
1 pound freshly grated Gruyère cheese

In a large pot add bouquet garni and slab bacon to chicken stock and
bring to simmer. Add shredded cabbage, ham, beans and onion. Simmer
1 hour. Add potatoes, celery and carrots. Simmer 15 minutes more. Add
green beans and Sherry and simmer 5 minutes more. Remove bouquet
garni. Add salt and pepper to taste.
Ladle into individual ovenproof bowls. Top with a toasted bread slice and cover generously with grated cheese. Place under broiler 2 to 3 minutes. Serve immediately. 8 servings.

Featured Archive Recipes:
Alsatian Choucroute
Cassoulet
Chicken Grand-mère Francine (Daniel Boulud)
Coq au Vin (Nigella Lawson)
 

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