Monday 22 April
Roasted a little fryer with
rosemary under its skin (and for a minute, in its armpits) at 350º.
Once it was in the oven, chopped
three turnips into batons and halved four big shallots, tossed them in oil and
salt, and threw them in the pan.
At the end of almost an hour,
raised the temperature to 500º to crisp and brown the skin, and threw in five
or six asparagus that kind Jenny had clipped from her asparagus bed for us at
the picnic yesterday.
They made a
perfect green touch on top of our platefuls of tender roasted roots and chicken breasts.
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