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.
10 minutes ago, Okanagancook said:Have you made it?
In the comments section a couple of people had trouble with the amount of liquid in the recipe.
Yes. Came out well though its been ages since I made it. I probably tweaked various things. I'm kind of seat-of -the -pants in the kitchen.
Now that you mention it, a pint of cream seems a lot.
IIRC he served it with a delicate mustard cream sauce.
I'll check his cookbook (gotta find it) and see if it is the same as the FN recipe
5 minutes ago, Okanagancook said:Have you made it?
In the comments section a couple of people had trouble with the amount of liquid in the recipe.
Yes. Came out well though its been ages since I made it. I probably tweaked various things. I'm kind of seat-of -the -pants in the kitchen.
Now that you mention it, a pint of cream seems a lot.
IIRC he served it with a delicate mustard cream sauce.
By Malawry,
By Malawry,
