Text 12655, 61 rader
Skriven 2011-06-25 09:53:24 av Dave Drum (1:18/200.0)
Ärende: GAME 412
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rabbit En Gelee - Pt 2
 Categories: Appetizers, Game, Ethnic
      Yield: 6 Servings
 
           CONTINUED FROM PART ONE
 
  Carefully turn the mold out onto a platter and gently press
  Italian parsley leaves into the aspic before serving. You
  can decorate it further with poppyseeds or the other
  garnishes.
  
  Note: The liquid in which the rabbit cooks becomes a
  delicious aspic in this terrine.
  
  The authors write: "'I like meals to be a feast,' says Aude
  Clement, owner of one of Paris's most intriguing houseware
  stores, Au Bain Marie. Aude's love of good food goes back to
  her childhood, when birthdays were occasions for a splendid
  meal at Fernand Point's celebrated restaurant. 'My father
  always drank good wine,' she adds, 'and he always gave me a
  taste.'
  
  "Aude has pursued her love of food in her work as well,
  developing articles on cooking for leading French magazines,
  then styling them for photography. While searching for
  interesting props, she became intrigued with the beautiful
  but useful antiques related to preparing and serving food.
  Eventually she amassed enough of them to open a shop devoted
  to the table.
  
  "As busy as she is, Aude still manages to find time to cook.
  Every Saturday morning she searches the weekly market in Lac
  d'Enghien, the small spa town near Paris where she lives,
  for the best produce, fish, and meats. 'I like everything
  that's good,' she says. Arriving home, the morning's
  purchases are unpacked on the long counter to inspire her.
  Any fish is washed, dried, then lightly salted. 'It's a
  trick I learned from the Japanese,' says Aude. 'The fish
  keeps better and the flesh is firmer.'"
  
  "'I cook by smell,' she notes. 'When you can smell pasta,
  it's too late. It will already be overcooked.' The fragrance
  of herbs is always an important consideration in her
  cooking. Basil is a favorite, 'but I never cook it,' she
  notes."
  
  From Aude Clement of Lac d'Enghien, France in "Cooking with
  Herbs" by Emelie Tolley and Chris Mead. New York: Clarkson
  N. Potter, Inc., 1989.
  
  Posted by Cathy Harned.

  Uncle Dirty Dave's Archives
 
MMMMM

... Five cents will get you on the subway, but garlic will get you a seat.
--- MultiMail/Win32 v0.49
 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)