Text 9170, 54 rader
Skriven 2006-12-22 22:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Del Mar hotel 723
=========================
 JW> And Neekha adds.... baby chicks, mice and bunnies: cute.

But baby chicks grow up to be nasty old chickens, and we
all know what happens to nasty animals, don't we.

 ML> Tartare de veau a l'avocat  
 JW> I think I would like that very much, sans l'avocat.... a food I am not
 JW> terribly fond of. Actually I detest them.

I don't care for raw veal, actually. It tastes like
kind of gummy nothing. Veal really should be allowed to
grow up to taste like something, either that or as Clean
Dave points out, be farmed in a less tasteless way.

 JW> I'm back to random recipes but found one veal one in the output
 JW> file.... 
 JW> Title: CATFM Veal Chop Marsala

Not that anyone would need a recipe for that. Hey,
why does Mike sometimes specify Florio marsala,
which is like the only real marsala you can get
in the USA anyhow? (Not that it's that great.)

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Poached Eggs In The Hortobagy Way
 Categories: Starters, Cheese/eggs, Veal, Hungarian
      Yield: 6 servings

     12    Eggs
     20 fl Sour cream; generous
           Puff pastry
           Porkolt made from:-
      1 lb Veal
           Flour
  1 1/2 oz Butter

  Poach the eggs and bake 12 tartiets of puff pastry. Cut the veal into
  tiny dice (about the size of peas) and make a porkolt Make a good
  porkolt gravy of some veal bones and paprika, and add sour cream.
  Strain it through a fine sieve, thicken with a little flour and
  finally add the butter. Fill the tartlets with the meat, place the
  eggs on the top, and pour the paprika gravy over the whole. Sprinkle
  with some finely chopped parsley, and serve very hot.

  Recipe Karoly Gundel "Hungarian Cookery Book" MMed IMH Georges' Home
  BBS 2:323/4.4

MMMMM


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