Title: Gascon Soup Improver
Categories: Mix Condiment French Soup Poultry
Yield: 1 Litre

1	l	Goose fat
50	lg	Garlic cloves *
30	g	Shallots
		Dried herbs **
		Neutral oil
		White pepper
		4 spices ***
		Salt -=OR=-
		Confit debris ****

NB * the garlic cloves should have the central shoot removed if they're not freshly gathered. ** Dried herbs can be any/all of thyme, rosemary and mint. *** 4 spices is the traditional flavouring for Charcuterie in France **** The debris from confit is the jelly and stuff from the bottom of a tin or jar of confit. Salt may be substituted.

Heat gently the goose fat in a pan, and add the garlic cloves. Warm to about 180F but don't let the cloves of garlic fry. Season very strongly with dried herbs, quatres epices and pepper. Cook over gentle heat for about 25 minutes, then add the chopped shallots and cook for a further 5 minutes. Work everything together to a homogenous puree in a blender or food processor, adding the confit debris or salt. Pour, still warm, into jam pots and cool. When solid, pour about 1/2 cm of neutral oil over the top. This "doping" will then keep several weeks.

"It is good to have one or two jars of this magical potion tucked away in a corner of the fridge. It is good enough to give taste to a demijohn of water from Lourdes. A.D."

To use this, add a tablespoon or two to your soups at the last minute. : Recipe Andr‚ Daguin, Hotel de France, Auch Mmed IMH c/o Georges' Home BBS 2:323/4.4

From: Ian Hoare Date: 06 Jan 97 National Cooking Echo Ä

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