Hi everyone,

The client's looking for low fat vegan no sugar no starch no sodium no
artificial ingredients haute cuisine.

Naturally I'm equal to the task.

One question, rather than saute or combine breadcrumbs with butter,
suppose I gently saute buglar wheat in a little olive oil with say a
dusting of cayenne ... how would that work?

If not, are there other foods with suitable consistency?

I guess we're really just looking for a way to introduce some butter
and/or oil into the cassoulet......

Did everyone have a nice a safe Sukkoh?

TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl