Monday March 4th (Parade Day)
This used all the veal pickings
from yesterday's bones, plus the remains of roast potatoes and shallots, all
chopped small. It started with veal fat
from the bottom of the tupper of pickings, set sizzling in a hot pan, in which
diced green peppers and onion browned.
The meat and vedge then went in, on top of which we melted some veal
stock, tossed, then top-broiled in a hot oven.
Savory satisfaction.
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