Turkey tonnato and also a pork tenderloin version which we prefer.
Potato salad vinaigrette, some marinated red onion, chopped HBE, parsley, and some oil cured black olives as well.
Chocolate soufflé cake with crème fraîche.
-
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
Turkey tonnato and also a pork tenderloin version which we prefer.
Potato salad vinaigrette, some marinated red onion, chopped HBE, parsley, and some oil cured black olives as well.
Chocolate soufflé cake with crème fraîche.
Turkey tonnato and also a pork tenderloin version which we prefer.
Potato salad vinaigrette, some marinated red onion, chopped HBE, parsley, and some oil cured black olives as well.
Chocolate soufflé cake with crème fraîche.
-
Similar Content
-
- 1,794 replies
- 207,634 views
-
- 3,044 replies
- 377,388 views
-
- 59 replies
- 12,324 views
-
- 4 replies
- 2,894 views
-
- 17 replies
- 2,412 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
