Beans: - 2 Tsp. Butter
- ½ cup onions, chopped
- 1 cup celery, chopped
- 2 lb. of our Chili Smith Hutterite, Tarbais Of Lodi, or Green Flagolet beans)
- ½ tsp. Salt
- ¼ tsp. Cayenne pepper
- 16 cups water
- 2 bay leaf
Meats: - ½ cup flour
- ½ cup oil
- 2 cup onions, chopped
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1 cup carrots, chopped
- 1 tsp. Salt
- ¼ tsp. Cayenne pepper
- 16 each duck confit, duck legs
- 2 lb. Andouille sausage links cut into 16 equal portions
- 4 cups chicken broth
- 2 lb. Roasted duck, cut into 2-inch pieces
Gratine: - 1 ½ cups dried fine breadcrumbs
- 1 cup grated parmesan6 Tsp. Parsley, chopped
- 4 tsp. Essence, recipe follows
- 4 Tsp. Olive oil
Garnish: - Chives, chopped
- Crusty Bread
Beans: - 2 Tsp. Butter
- ½ cup onions, chopped
- 1 cup celery, chopped
- 2 lb. of our Chili Smith Hutterite, Tarbais Of Lodi, or Green Flagolet beans)
- ½ tsp. Salt
- ¼ tsp. Cayenne pepper
- 16 cups water
- 2 bay leaf
| Meats: - ½ cup flour
- ½ cup oil
- 2 cup onions, chopped
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1 cup carrots, chopped
- 1 tsp. Salt
- ¼ tsp. Cayenne pepper
- 16 each duck confit, duck legs
- 2 lb. Andouille sausage links cut into 16 equal portions
- 4 cups chicken broth
- 2 lb. Roasted duck, cut into 2-inch pieces
| Gratine: - 1 ½ cups dried fine breadcrumbs
- 1 cup grated parmesan6 Tsp. Parsley, chopped
- 4 tsp. Essence, recipe follows
- 4 Tsp. Olive oil
| Garnish: - Chives, chopped
- Crusty Bread
| Essence: Yield 2/3 cup - 5 Tsp. Paprika
- 4 Tsp. salt
- 4 Tsp. Garlic powder
- 2 Tsp. Black pepper
- 2 Tsp. Onion powder
- 2 Tsp. Cayenne pepper
- 2 Tsp. Dried leaf oregano
- 2 Tsp. Dried thyme
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