Every now and again I try to remember what my
first airline was and sometimes figure it out and
promptly forget. Ozark or National or something.
Sometime late in 1961, USAF MATS Super Constellation (L-1049), Honolulu
to San
Francisco.
Webbed in, or did you actually get a seat?
I've never had to travel in one of those but have
toured various of the aircraft. Didn't make me want
to try to go back in time and try to change my
ineligibility for service.
Ceps Brimaud
categories: French, starter, side, IMH
Yield: 6 servings
12 md fine cepes
2 md shallots
2 cloves garlic
1 ts curry powder
3 Tb olive oil
1 bn parsley
3 Tb breadcrumbs
8 lg tomatoes; more if smaller
50 g butter
4 Tb olive oil
4 Tb breadcrumbs
salt and pepper
Concasser the tomatoes as usual (peel, seed and
disgorge) - alternatively, peel, halve, seed and
disgorge, then cut each half in two pieces.
Carefully clean the cepes. Skin and chop the
shallot and garlic, wash and chop the parsley.
Fry the tomatoes in the butter until they have
lost their moisture and reduced somewhat.
Chop the stalks of the cepes finely. Put the
smaller quantity of oil in a frying pan, and
fry the chopped stalks with the shallot and
garlic. Cook on highish heat 5 min and then
add the chopped parsley, salt, pepper and
curry powder. Now add the smaller quantity of
breadcrumbs (1) and continue frying until
lightly coloured.
Heat the oven to a moderate temperature 165C/325F.
Layer the tomatoes in the base of an oven proof
dish, large enough to hold the c˙pes in one layer.
Divide the stuffing mixture between the cepe
caps, and sprinkle 1 ts oil over each cap. Now
arrange caps on the tomatoes in the pan,
sprinkle the remaining breadcrumbs over and bake
until the caps are tender, about 15 min or a bit
longer if they are very large. Serve very hot.
Recipe translated and edited IMH from
http://www.lac-du-laouzas.com
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