Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Typed by Manny Rothstein
1 7oz jar roasted red peppers,
- drained and rinsed
1 Garlic clove, minced
3/4 ts Grated orange peel
1/2 ts Salt
1/8 ts Cayenne pepper
1/8 ts Fennel seeds, crushed
1 Egg yolk
1/2 c Olive oil
4 1/2-in thick slices Italian
- or French bread

The extra rouille will keep for one week in the refrigerator. It is
also delicious spooned over freshly cooked vegetables or as a dip for
crudites. (Consider the risk of preparing a dish with a raw egg. MR)

Finely chop roasted peppers with next 5 ingredients in processor. Add
yolk and puree until smooth. With machine running, gradually add oil
through feed tube. (Can be prepared 1 week ahead. Cover and
refrigerate.)

Preheat broiler. Broil bread until brown on both sides. Spread one
side generously with rouille. Broil to heat through, about 30 seconds.

Source: "The Weekday Cook, Bon Appetit Fast Easy Favorites". Pub
1989. This book is a collection of recipes taken from "The Weekday
Cook" column in "Bon Appetit". The recipes were published in the
months when the featured ingredients were best. This recipe is for
February. Submitted By MANNY ROTHSTEIN On 06-15-95

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