Hereford Posted May 26, 2011 Share Posted May 26, 2011 Good afternoonIn a French magazine I found a recipe: Tartelettes citronnees a la brousse (sorry no accents).My French/English dictionary gives "la brousse" as the bush - as in lost in the bush.Can anyone tell me what brousse is in relation to food please? The recipe calls for 200g which is to be crushed with a fork and then added to the lemon and egg mixture.Many thanksMrs H Link to comment Share on other sites More sharing options...
pachapapa Posted May 26, 2011 Share Posted May 26, 2011 http://www.supertoinette.com/fiche-cuisine/508/brousse.htmlCorsican is better. Link to comment Share on other sites More sharing options...
woolybanana Posted May 26, 2011 Share Posted May 26, 2011 Nah, it is a badger hair shaving brush, often used in pies to give the mixture some consistency!![6] Link to comment Share on other sites More sharing options...
Hereford Posted May 26, 2011 Author Share Posted May 26, 2011 Brilliant Pachpapa - will look on the cheese counter!Many thanks, and to wooly for his contribution...Mrs H Link to comment Share on other sites More sharing options...
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