We're heading out on a bike trip across BC on the TransCanada trail
Here's the rest---Bon Appetit!Stage 7: Friday, July 11, Brioude > Aurillac, 158 km
"Gateway to the Haute-Loire region," Brioude is a first-time Tour town. The Gallo-Roman city of Aurillac has been included six times, most recently in 1985, the year that Bernard Hinault won his fifth Tour (with his teammate Greg LeMond forbidden to challenge him in the Pyrénées). Aurillac is in the heart of the Cantal, which is the southern end of the Auvergne, so there’s still no great wine and the food remains heavy. Some stewed lamb shoulder or beef would be good, and it would be sad to leave the area without an Aligot
, a potato purée made with Tome de Cantal.Aligot
2 pounds baking potatoes
salt and white pepper
2 cups crème fraîche or more if needed
4 tablespoons butter
3½ cups grated Cantal
Peel the potatoes. Cut them in even-sized chunks, and boil them in salted water until they can be pierced with a knife. Drain, and while they are still hot, mash or force them through a potato ricer.
In a separate pan, warm the crème fraîche almost to the point of boiling.
Add the butter to the potatoes and beat with a spoon over low heat until light and fluffy. Gradually beat in the crème fraîche. Then beat in the cheese, one handful at a time. Continue beating until the mixture pulls away from the pan and forms long ribbons when it falls from the spoon. Add more crème fraîche if it seems dry. Season with salt and pepper.
Serve immediately, using scissors to cut it into ribbons onto each plate.
From The Country Cooking of France
by Anne WillanStage 8: Saturday, July 12, Figeac > Toulouse, 174 km
Figeac has been a stage town twice, most recently in 2004 when David Moncoutié won. David rode for Cofidis. Another Cofidis rider, Phillipe Gaurmont, once claimed that he himself had only ever won one race cleanly and that David was the only rider on the team who did not cheat. Last year, the entire Cofidis team left the Tour after Christian Moreni tested positive for testosterone after Stage 11. (Cofidis is also the team that let Lance go after his cancer diagnosis and David Millar’s team at the time of his drug bust.) Toulouse has been on the route 25 times, most recently in 2003, when it was Juan Antonio Fletcha, who made the perennial re-play list by mimicking an archer shooting an arrow as he crossed the finish line. Fletcha, as those of us who paid attention know, means "arrow-maker."
We’ve reached the southwest, and that means foie gras
and Cahors wine and Armagnac. In Toulouse, it means cassoulet
. We included this Paul Bocuse recipe for cassoulet in our 2003 Tour Guide.Toulouse-style Cassoulet
1¼ pounds dried white beans
½ pound slab bacon
6 cloves garlic
1 large carrot
1 bouquet garni
½ pound fresh pork rind
2 quarts water
¾ pound Toulouse-style sausage (pork and garlic, flavored with nutmeg and mace—I have a recipe, if you’re ambitious)
1 uncooked garlic sausage
1¾ pounds boned lamb shoulder
1 pound neck of lamb
3 tablespoons confit fat or bacon fat
2 pounds duck confit
1 cup fresh breadcrumbs
Soak the beans in water for 2 hours. Drain and rinse.
Blanch the bacon in a saucepan of boiling water for 10 minutes. Rinse under cold water, drain, and cut into large cubes. Peel the onions, garlic, and carrot. Stick the cloves into one of the onions. Chop the other two onions and set aside. Crush the garlic. Slice the carrots into rounds. Tie the peppercorns into a square of cheesecloth.
Place the pork rind in the bottom of a large pan or Dutch oven. Add the beans, bacon, garlic, carrots, bouquet garni, the onion stuck with cloves, and the peppercorns. Add water. Bring to a boil, skimming off foam. Cover and cook over medium-low heat for 1 hour. Add the sausages and continue cooking for 30 minutes,
Meanwhile, cut the lamb shoulder and neck into pieces. Heat 2 tablespoons of the confit fat in a skillet. Add the lamb, season with salt and pepper, and sauté over high heat until browned. Remove and set aside.
Add the chopped onions to the skillet and sauté until wilted. Add about a cup of the liquid in which the beans cooked to the skillet and let simmer for 5 minutes.
Cut the duck confit into pieces, and brown them quickly in a skillet without any fat.
Remove the bouquet garni, the cheesecloth with the peppercorns, and the sausages from the Dutch oven. Cut the sausages into ½-inch slices.
Preheat the oven to 250°F. Grease an ovenproof casserole with the confit fat. Spread a layer of beans over the bottom. Add a layer of meat (bacon, lamb, confit, and sausage). Add the onions and their juices. Continue to layer the beans and meat until all the ingredients are used. Sprinkle the top with ½ the breadcrumbs. Moisten with about 2 cups of the liquid that the beans cooked in. Sprinkle a little more confit or bacon fat on top.
Cook for 4 hours, adding additional liquid if necessary, and sprinkling 3 times with the rest of the breadcrumbs.
From Paul Bocuse’s Regional French Cooking
Stage 9: Sunday, July 13, Toulouse > Bagnères-de-Bigorre, 222 km
Bagnères-de-Bigorre was a start town in 2003 (when Lance won at Luz-Ariden after the fall with the musette strap; was that ever fun to watch!). The last time it was a finish town was in 1965 (Spaniard Julio Jimenez took it and the won the polka dot jersey for the year). Renowned since ancient times for the purity of its water, this Hautes- Pyrénées spa town has been referred to as the "Athens of the Pyrénées." It’s no surprise that
Bagnères-de-Bigorre is very close to Lourdes. There are three mountain passes included in the stage, the Col des Ares, the Col de Peyresourdre, and the Col d’Aspin, before the descent into Bagnères-de-Bigorre.
Bagnères-de-Bigorre was also a start town in 2000 (Erik Dekker won in Revel), and that’s the year that we made this salad.A Salad from the Sud Ouest
4 cups curly endive
2 tablespoons sherry vinegar
½ cup walnut oil
½ cup corn kernels
thin slices of smoked duck breast
½ cup walnut halves
Place the greens in a bowl.
Warm the vinegar, oil, and salt to a simmer. Add the corn and continue to warm for a minute or two. Pour the dressing over the greens.
Divide the greens (this is probably two portions), and arrange the slices of duck on top like spokes of a bicycle wheel. Sprinkle with walnuts.
There is no wine along this route, and there will be none until we get out of the Pyrénées.
Stage 10: Monday, July 14, Pau > Hautacam,
Today’s Bastille Day race starts in Pau, goes over the Col du Tourmalet, and has an uphill finish in Hautacam. For a similarly difficult route in 2002, from Pau, over the Col d’Aubisque and a finish in La Mongie, four kilometers from the top of the Tourmalet, Doug found this venison recipe on Google. (Lance won that one to take yellow.)
Filet de Chevreuil au Cognac
Temps de préparation (min.): 15
Temps de cuisson (min.): 30
600 g. de filet de chevreuil
250 g. de champignons de Paris
200 g. d'airelles surgelées
25 cl de vin rouge
5 cl. de cognac
3 c. à café de fond de veau déshydraté
1 branche de thym
1 feuille de laurier
20 cl de crème liquide, fraîche
1 c. à soupe d'huile d'olive
50 g. de beurre
2 c. à soupe de sucre
1 c. à café de persil haché
sel, poivre, au goût
Dans une petite casserole, mettez les airelles, le sucre et 1 c. à soupe de vin pris sur la quantité.
Couvrez et faites cuire 3 mn, réservez.
Nettoyez les champignons et faites-les sauter 5 mn à la poêle dans le beurre, jusqu'à évaporation de l'eau de végétation.
Gardez au chaud. Coupez la viande en cubes, puis faites-les saisir 3 mn à l'huile dans une sauteuse sur feu vif en remuant souvent.
Prélevez-les et déposez-les dans un plat.
Versez dans la sauteuse le vin, le cognac, le thym et le laurier.
Portez à ébullition 3 mn en grattant le fond à la spatule en bois.
Ajoutez le fond de veau et laissez cuire jusqu'à consistance sirupeuse.
Otez thym et laurier, versez la crème, salez, poivrez.
Ajoutez la viande et le jus rendu, laissez cuire 2 mn dans la sauce.
Disposez les champignons dans les assiettes.
Répartissez les cubes de chevreuil, les airelles et nappez de sauce.
Parsemez de persil haché.
Translated by Google:
Make-ready time (min.) 15
Time of cooking (min.) 30
600 g of net of roe-deer
250 g of cultivated mushrooms
200 g of frozen bilberries
25 red wine cl
5 cl of cognac
3 c with basic dehydrated calf coffee
1 thyme branch
1 sheet of bay-tree
20 cl of liquid, fresh cream
1 c with olive oil soup
50 g of butter
2 c with sugar soup
1 c with chopped parsley coffee
salt, pepper, with the taste
In a small pan, put the bilberries, sugar and 1 c with wine soup taken on the quantity.
Cover and make cook 3 mn, reserve.
Clean mushrooms and make jump them 5 mn to the frying pan in butter, until evaporation of the water of vegetation.
Keep with chaud. Coupez the meat in cubes, then make seize them 3 mn with oil in jumping on sharp fire while often stirring up.
Take them and deposit them in a dish.
Pour in jumping the wine, the cognac, thyme and the bay-tree.
Carry to boiling 3 mn by scraping the bottom to the spatula out of wooden.
Add the calf bottom and let cook until sirupeuse consistency.
Otez thyme and bay-tree, pour the cream, salt, pepper.
Add the meat and the returned juice, let cook 2 mn in sauce.
Lay out mushrooms in the plates.
Distribute the cubes of roe-deer, bilberries and nappez of sauce.
Strew with chopped parsley.
Rest Day: Tuesday, July 15, Pau
Poulet Sauté Basquaise
3 tablespoons flour
1 teaspoon ground, dried Espelette peper
salt and pepper
one 3½- to 4-pound chicken, cut into pieces
¼ cup olive oil
4 ounces Bayonne or other cured raw ham, diced
2 garlic cloves, chopped
1 cup chicken broth
2 red bell peppers, seeded and sliced
1 tablespoon parsley
Mix the flour and the Espelette pepper with salt and pepper. Coat the chicken pieces, patting off the excess. Heat the oil over medium heat, and brown the chicken on both sides. Reduce the heat, cover, and cook the chicken for 20 minutes.
Add the ham, garlic, and broth. Cover again, and continue cooking for 10 minutes. Add the bell peppers, lifting the chicken so that the peppers fall to the bottom. Cover and continue cooking until the chicken is tender and falls easily from the bones.
Sprinkle with parsley.
From The Country Cooking of France
by Anne WillanStage 11: Wednesday, July 16, Lannemezan > Foix, 166 km
Lannemezan has been a start town three times, most recently in 2004 (Lance won), and Foix has been a start town twice, in 2001 (Lance again) and 2007—Vinokourov who made an incredible show after injury but later dropped out with the rest of Team Astana because he tested positive for blood doping. Thus far, Vino has denied the accusation, saying in response to a suggestion that he used his father’s blood, "That’s absurd, I can tell you that with his blood, I would have tested positive for vodka."
It’s not going to be high mountains this time, but rather a twisty ride through the foothills.
One speciality of Lannemezan is the jambon Noir de Bigorre
, an air-cured ham made from the Gascony Black Pig, a species that was revived in the Pyrénées after dropping to just a few hundred animals in the 1970s. It is often served with figs or fig jam. A shot of vodka would be in order.Figues au Roquefort
8 ripe but firm figs
8 heaping teaspoons Roquefort
9 tablespoons pine nuts
1 tablespoon olive oil
8 thin slices of air-cured ham
Preheat the oven to 450°. Wash the figs and cut them in half lengthwise. Using a melon baller, scoop out some flesh, being careful not to pierce the skin.
Roast 4 tablespoons of the pine nuts, making sure they do not burn.
Mash the Roquefort with a fork. Mix 3 tablespoons of the roasted pine nuts with the cheese. Arrange the fig halves in a baking pan, lightly coated with olive oil. Fill the scooped-out fig halves with the Roquefort-and-pine nut mixture. Roast just long enough for the cheese to melt, about 5 minutes.
Arrange two slices of the dry ham on each of four salad plates. Put two fig halves on top. Sprinkle the remaining pine nuts on top.
From www.chezbasilic.comStage 12: Thursday, July 17, Lavelanet > Narbonne, 168 km
Lavelanet was a start town in 2002 (David Millar again!). Its name comes from a word meaning "hazelnut," and the region is known for hazelnut oil and cakes. Narbonne has hosted stages on seven occasions, most recently in 2003 when it was a start town. Narbonne is in the center of the Langueduc. In Roman times, it was a Mediterranean port, but now it’s located a bit inland, on the Canal de Robine.
It’s hard to believe that we’ve made it this far without having much duck. These days, it’s possible to buy duck breasts and duck confit, but this recipe assumes you’ve bought whole birds.
***Start this recipe the day before if you’re making your own confit.***Roasted Duck Breasts with Farro Risotto and Duck Confit
2 ducks, cut into boneless breasts, legs, thighs, and carcass
For the duck confit:
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 thyme sprigs
1 teaspoon sea salt
4 cups rendered duck fat
For the duck confit sauce:
3 tablespoons chopped leek
2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons chopped carrot
½ cup ruby Port
6 cups water
10 whole black peppercorns
1 tablespoon butter
For the farro risotto:
1 cup farro
8 cups water
½ cup plus 1 tablespoon olive oil
2 tablespoons (¼ stick) butter
¼ cup chopped shallots
2/3 cup dry red wine
2 cups low-salt chicken broth
2 tablespoons freshly grated Parmesan cheese
For the duck breasts:
1 teaspoon vegetable oil
½ cup honey
¾ cup chopped hazelnuts
1 whole star anise
For the duck confit and sauce:
Mix the onion, carrot, garlic, thyme, and sea salt with the duck legs and thighs. Cover and chill overnight.
The next day, preheat the oven to 200°F. Heat the duck fat, add the duck leg-and-thigh mixture, and cook in the oven until the meat falls off the bone, about 2 hours. Cool for about 2 hours.
Preheat the oven to 400°F. Place the duck carcasses in a large ovenproof pot, and roast uncovered for about 30 minutes. Transfer the pot to the stove top. Add the leek, celery, onion, and carrot, and sauté over medium-high heat until the vegetables are lightly browned. Add the Port and reduce the sauce by about half. Add 6 cups of water, and simmer for 30 minutes. Add the peppercorns, and simmer for another 10 minutes.
Strain the broth, and skim the fate. Reduce the sauce to about ½ cup. Whisk butter into the sauce.
Rewarm the duck confit and remove it from the fat. Cut the meat off the bones and add it to the sauce.
For the farro risotto:
Soak farro in cold water for 20 minutes. Drain and rinse. Bring 8 cups of water to a boil. Add ½ cup oil and the farro. Simmer for 20 minutes. Drain and rinse.
Melt 1 tablespoon butter with 1 tablespoon oil in a medium saucepan. Add shallots and sauté for one minute. Add the farro and wine. Simmer until almost all the liquid evaporates, stirring frequently. Add chicken broth, one cup at a time, and simmer until almost all the liquid is absorbed and the farro is just tender. Stir in the cheese and one tablespoon of butter. Season with salt and pepper.
Meanwhile, prepare the duck breasts:
Preheat the oven to 450°F. Sprinkle the duck breasts with salt and pepper. Heat the oil in a large ovenproof skillet. Add the duck breasts, skin side down, and cook until the skin is crisp, about 5 minutes. Turn the breasts over and cook for an additional one minute. Remove from the heat.
Bring the honey to a boil. Add the hazelnuts and star anise. Boil until the honey is reduced to a thick syrup, stirring constantly. Spoon the honey mixture onto the duck breasts. Cook in the oven for about 4 minutes.
Rewarm the duck confit sauce over low heat. Divide risotto among the plates. Using a slotted spoon, remove the meat from the sauce and spoon it over the risotto.
Slice the breasts diagonally, and arrange them around the risotto. Drizzle with the confit sauce.
Serve with a Languedoc. There are plenty of them.Stage 13: Friday, July 18, Narbonne > Nîmes,
Narbonne has been a host town seven times, most recently in 2003 when it was also a start town. Nîmes has hosted 15 times, most recently in 2004. The local octopus pie, called a tielle
, supposedly can also be made from fish, squid, or mussels, though those variations would require some major revisions of cooking times.Tielle de Poulpe
2 to 2½ cups flour
3½ ounces pork lard
¼ cup sugar
¼ teaspoon salt
¾ cup red wine
1½ pounds octopus, cleaned
2 tablespoons red or white vinegar
2 tablespoons olive oil or more as needed
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 pounds ripe plum tomatoes, peeled, seeded, and crushed
salt and black pepper
¾ teaspoon cayenne pepper
1 teaspoon dried thyme
1 bay leaf
pork lard or butter for greasing the tart pans
1 egg yolk
1 teaspoon tomato paste
For the pie crust:
Pulse 2 cups flour, the lard, sugar, and salt in a food processor until it is pebbly and well mixed. Add the wine and knead until you have a supple dough, adding more flour as necessary. Form the dough into a ball and chill in the refrigerator for two hours.
Boil the octopus in a large pot of salted water and the vinegar until tender, about 45 minutes Drain, rinse with cold water, and peel as much of the skin off the octopus as possible. Chop the octopus into bite-sized pieces.
In a large skillet, heat the olive oil, then sauté the onion, garlic, and octopus until the onion is soft. Add the tomatoes and season with salt, pepper, cayenne, thyme, and the bay leaf. Reduce the heat, and let the sauce simmer until the water is evaporated, 1¼ to 1 ½ hours.
Preheat the oven to 350°F. Remove the dough from the refrigerator, let it soften, and roll it out thin. Cut out 16 5-inch disks. Lightly grease eight 4-inch tart pans and cover each with one disk of dough. Prick the dough all over.
Spread several tablespoons of the octopus mixture on the dough. Cover with the remaining disks, and pinch down the edges. Prick the tops.
Whisk two or three drops of olive oil with the egg yolk and tomato paste and brush on the top crust. Bake until glistening golden, about 30 minutes.
Stage 14: Saturday, July 19, Nîmes > Digne-les-Bains, 182 km
A mediaeval town with a unique geology transitioning from the plains of Provence to the Alps, Digne-les-Bains, has hosted stages 11 times, most recently in 2005, when David Moncoutié won (see Stage 8). Its hot springs were popular in ancient times but lost favor when the Romans departed the region. Modern baths have been rebuilt, boasting eight hot springs and one cold, strong minerals, and slight radioactivity.Brandade de Morue de Nîmes
1½ pounds salt cod
1 large baking potato, peeled and cut in chunks
salt and white pepper
fried croûtes (1 baguette, diced and fried in olive oil and garlic)
1 cup olive oil
1 cup milk (or more)
1 garlic clove
½ cup salt-cured olives
Soak the salt cod in cold water to cover for a day, changing the water several times. Drain, put the cod in a deep frying pan, and cover with water. Cover and heat gently until nearly simmering. Lower the heat, and cook until the cod flakes easily. Remove the cod and drain.
Stage 15: Sunday, July 20, Digne-les-Bains > Prato Nevoso, 216 km
The riders cross into Italy for the uphill finish at the ski resort Prato Nevoso. We have never included Italian stages in a Tour guide, but Chris served a lot of Barbarescos and Barolos and cooked a lot of stews and ravioli from Piemonte, not to mention drinking bicherin (hot chocolate so thick it’s really just melted chocolate, espresso, and milk served in a glass), during the 2006 Olympic Games.
One recipe she made was beef in Barolo.
***Start this recipe the day before serving.***Manzo Stufato al Barolo
2½ pounds beef (suitable for slow cooking)
3 tablespoons olive oil
1 large onion, chopped
1 large carrot, roughly chopped
1 stalk celery, chopped
2 bay leaves
2 cloves garlic, finely chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 bottle Barolo
Place the beef in a large bowl with the bay leaves, salt, pepper, and all the chopped vegetables except the garlic. Pour the wine of the meat, mix everything, cover, and refrigerate overnight.
Transfer the beef to a large plate, and sieve the wine. Keep the vegetables and the bay leaves. Pour the wine into a saucepan and cook over medium heat.
Heat the olive oil in a flame-proof casserole, add the garlic, and brown the beef. Add the heated marinade and the reserved vegetables to the beef, bring to a boil, and simmer for about two hours.
When the meat is cooked, transfer it to a cutting board, and slice it in thick slices. Place the slices on a serving dish and cover loosely with foil.
Purée the remaining liquid and vegetables, and reduce the sauce until it is thick. Pour the thickened sauce over the meat, and serve.
Rest Day: Monday, July 21, Cuneo
Cuneo is known for its gnocchi alla bava
. Another recipe from the region is vitello tonnato
, veal with tuna sauce. We (Doug, Chris, and our parents) first ate this dish not in Italy, but in Gletsch, Switzerland where we stayed in a hotel at the foot of the Rhone glacier in 1972. Like much of that trip, it seemed almost magical, and although they told us the name of the dish, we had a hard time believing it was really canned tuna in that sauce.Vitello Tonnato
For the veal:
1 boneless veal roast, 3 to 3½ pounds, tied securely
4 flat anchovy fillets, chopped
4 whole cloves
1 medium onion
2 celery stalks, chopped
2 medium carrots, peeled and chopped
2 bay leaves
5 parley sprigs
8 whole peppercorns
For the tonnato sauce:
12 ounces canned tuna
6 flat anchovy fillets, diced
1 cup olive oil
juice of 2 medium lemons
2 tablespoons drained capers
2 tablespoons chopped parsley
finely chopped parsley
With the point of a knife, make several small slits in the veal. Insert anchovy pieces in the slits. Place the roast in a pot. Stick the cloves in the onion and add to the pot, along with the celery, carrots, bay leaves, parsley, peppercorns, and salt. Pour in enough water to cover and bring to a boil over medium-high heat. Reduce the heat and simmer, covered, for about 1½ hours, until the meat is tender. Remove the meat and cool.
Meanwhile, prepare the sauce. Combine the tuna, anchovies, oil, lemon juice, capers, parsley, and pepper in a blender. Purée until smooth.
When the meat is cool, cut it into thin slices, and arrange in on a serving platter or individual plates. Spoon the sauce over the meat, and garnish.
From Cuisines of the Alps
by Kay Shaw Nelson
Stage 16: Tuesday, July 22 Cuneo > Jausiers, 157 km
There are two big peaks, the Col de Lombarde and the highest pass in Europe, the Col de Bonette-Restefond, before the downhill finish in Jausiers, just back over the border into France. Like Cuneo, 2008 is the first year for Jausiers to host the Tour. It is in the Ubaye Valley in the Alpes de Haute-Provence. More sheep than cows are found in the valley, and lamb and white beans are a classic combination.Lamb Shanks and White Bean Gratin
For the beans:
1 cup dried coco, Great Northern, or other white beans
7 cups water
1 teaspoon salt
2 bay leaves
4 tablespoons minced fresh winter savory
8 dry-packed, unsalted, dried tomato halves
For the lamb:
2 lamb shanks, about ½ pounds total
½ teaspoon salt
½ teaspoon pepper
½ yellow onion, diced
1 carrot, peeled and diced
2 celery stalks, chopped
1 tablespoon minced fresh rosemary
½ cup dry white wine
½ cup chicken broth
For the gratin:
2 tablespoons unsalted butter
½ cup coarse dried bread crumbs
¼ teaspoon salt
½ teaspoon ground black pepper
¼ cup minced parsley
Pick over the beans, discarding any stones. Put the beans in a saucepan, and add the water, salt, bay leaves, and 2 tablespoons of the winter savory. Bring to a boil, reduce the heat, and simmer until the beans are soft, about 2 to 2½ hours. Drain the beans, reserving 1½ cups of the liquid.
Pout 1 cup of the hot liquid over the dried tomatoes and let stand until the tomatoes are soft, 10-15 minutes. Purée ½ cup of the beans along with the soaked tomatoes and their broth. Set aside.
While the beans are cooking, prepare the lamb shanks. Preheat an oven to 450°F. Sprinkle the shanks with salt and pepper and place in a baking dish. Bake for 25-30 minutes. Turn the shanks over, and top with the onion, carrot, celery, the remaining 2 tablespoons of winter savory, and the rosemary. Pour in the wine and broth, and cover. Reduce the heat to 350°F, and cook until the meat is tender, basting occasionally.
Remove the shanks from the oven, leaving the oven on. Strain the pan juices through a fine-mesh sieve, and discard the vegetables. Skim off the fat, and reserve 1½ cups of the broth. Remove the meat from the shanks, and add it to the beans, along with the tomato-bean purée and ¼ cup of the reserved broth from the shanks. Simmer over medium heat for 20-30 minutes. Add more bean liquid and/or broth as needed, so that the resulting mixture resembles a very thick soup.
To assemble the gratin, grease a 3½- to 4-quart deep gratin dish with ½ tablespoon of butter. In a bowl, stir together the bread crumbs, salt, pepper, and parsley. Pour the bean mixture into the prepared dish and sprinkle the top evenly with the bread-crumb mixture. Dot the surface with the remaining butter.
Bake, uncovered, until the topping is golden, about 15 minutes. Serve hot.
From The Food and Flavors of Haute Provence
by Georgeanne Brennan