Sunday 23 November
There were a couple of blintz
wrappers left over from last night's fress, so we repurposed them into crespelle.
We filled them with further tasty leftovers,
mainly from the vol au vent: a cushy
filling of crab, mixed with sautéed shiitake and button mushrooms, and cream.
So many ethnicities, so simple a
flavor; accompanied by a nice French chardonnay, Domaine de la Feuillarde Mâcon-Prissé
2012.
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