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Recipe by: habibata
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See below ingredients and instructions of the recipe
9 oz Eggnoodles,small kind 2 oz Butter
Water, salt 1 1/2 oz Oliveoil
1/3 oz Mushrooms, dried 6 oz Vegetablebroth
5 lb Limabeans, fresh or 1 bn Savory, fresh
11 oz Frozen Limabeans 3 1/2 oz Heavy Cream
3 1/2 oz Celeryroots 2 Eggyolks
3 Medium Carotts Salt,pepper to taste
6 oz Canadian Bacon 1/2 ts Nutmeg, grated
1. Soak the mushrooms in 50 ml cold water
2. Clean the beans, carotts and celeryroot.Cut the carotts in slices
and the celeryroot into thin strips.Cut the bacon into thin strips
too.
3. Heat butter and oliveoil in pot and add the celery, tomatoes andd
bacon.
4. Add the drained mushrooms and the vegetablebroth, cover and simmer
for 7 minutes.
5. Add the beans and the savory and simmer another 3 minutes.
6. Take the vegetables and bacon out and keep warm.
7. Mix the cream into fond and let simmer 10 minutes uncovered.
8. Fold in the eggyolks and season to taste.
9. Mix the cooked, drained noodles and the vegeatbles all together,
discard the savory.
From Aktuelle magazine
Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120
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Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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