Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

paul o' vendange

paul o' vendange

Have really missed squab, so straight from TFL, indulged in foie as well, son has had neither squab nor foie gras, opportune time. Seared breast, red chard and dried black mission figs, foie gras, squab sauce.  

 

Terrible plate wipe was not from TFL.  Just wanted to clear that up. Neither is the sauce soup.  My family likes sauce, esp. my MIL.  Good idea I provide it.

 

 

 

 

E632CD8F-4270-4659-A40A-822D29384FD2.jpeg

paul o' vendange

paul o' vendange

Have really missed squab, so straight from TFL, indulged in foie as well, son has had neither squab nor foie gras, opportune time. Seared breast, red chard and dried black mission figs, foie gras, breasts, squab sauce.  

 

Terrible plate wipe was not from TFL.  Just wanted to clear that up. Neither is the sauce soup.  My family likes sauce, esp. my MIL.  Good idea I provide it.

 

 

 

 

E632CD8F-4270-4659-A40A-822D29384FD2.jpeg

paul o' vendange

paul o' vendange

Have really missed squab, so straight from TFL, indulged in foie as well, son has had neither squab nor foie gras, opportune time. Seared breast, red chard and dried black mission figs, foie gras, breasts, squab sauce.  

 

Terrible plate wipe was not from TFL.  Just wanted to clear that up. was the sauce soup.  My famille likes sauce, esp. my MIL.  Good idea I provide it.

 

 

 

 

E632CD8F-4270-4659-A40A-822D29384FD2.jpeg

×
×
  • Create New...