Throlf: Swimming Provence
water
1/2 cup cold water
essential oils
1 tablespoon caster oil
Combine 4 leaves of fresh thyme and 4 leaves of orange in a blender or food processor; cover. Place in cold water and cover overnight. Remove from cold water, but set aside.
In a large saucepan, melt 5 tablespoons butter or margarine and heat over medium-high heat until just slightly browned. Stir in thyme and leaves, but do not let the mixture boil. Stir in reserved cooking liquid with 2 tablespoons margarine. Bring to a boil. Reduce heat to medium, and cook, stirring constantly until butter is melted and mixture is thickened. Stir in reserved cooking liquid. Remove from heat, but warm over medium heat until just warm.
In small bowl combine 3 maraschino cherries with juice. Drizzle cherries with melted butter, and reserve broth to use on hot days.
In another large saucepan, combine oil and 3 tablespoons margarine; heat over medium heat until almost smoking. Whisk in reserved cooking liquid, and cook slowly until thickened. Stir in reserved bouillon cubes and cherry juices. Pour over cooked croutons, and top with reserved medallions. Serve cold.