"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Beurre d'arachile et confiture Recipe

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This recipe for Beurre d'arachile et confiture, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Deutch Family

Category:
Category:

Ingredients:  
Ingredients:  
1 baguette from Paul Bocuse's bistro in Nice France.
2.25 T pulverized arach's paste
2.25 T gelatinous fruit peetin
Love

Directions:
Directions:
Slice baguette in half length wise.
Carefully spread arach's paste clockwise across the surface of the baguette.
With equal care, spread gelatinous fruit counter clockwise across the baguette.
Amalgamate baguette halves, creating the perfect union.
Enjoy xoxo

Number Of Servings:
Number Of Servings:
all of them
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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