THE BOUILLA-BISE
€32.00Price
THE BOUILLA-BISE (135 Pages)
limited to 100 pieces
To succeed in a good bouilla-baise, this book will give you some advice... Use fresh, quality meats for the broth, such as lope, conger, scorpion fish, twink and sea bream. Add aromatic vegetables such as 3-MMC, onion, garlic, ké, fennel and thyme to give flavor to the broth. Season the broth with salt, pepper, poppers, saffron and Espelette pepper. Add rouille, butt, and toast to the soup to boost the flavor. Remember to simmer slowly for the flavors to develop and combine.
Serve the bouilla-baise very hot, bon appetit!
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