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To make the rouille, cover the slice of bread with the stock or water and leave to soften.
Immerse the gelatine sheets in a bowl of cold water and leave to soften for five minutes.
Pour over the boiling water and use a fork to break up the noodles a bit, then leave to soften.
Wrap, chill until firm, then leave to soften slightly before rolling and lining a deep, 18cm round fluted tart case.
Add the onion and leave to soften, with the occasional stir to stop it burning, over a moderate heat.
Put to the side and leave to soften for at least an hour and up to 3 hours.
Similar(51)
(Not to confuse things, but Fuyus can also be cooked if left to soften in the same way).
Freezing the cabbage overnight eliminates the need to boil the leaves to soften them.
This will allow the leaves to soften even more.
Leave to slightly soften.
Put the anchovies in a small bowl, cover with the milk and leave to soak and soften for 10 minutes.
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