Quote:
Originally Posted by martin
Man Sorry to hear that...
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Moi aussi.
Can someone make some alfredo sauce for the scallops.
I am blowing out the Welly this time and I only have 4 burners.
Real veal stock with roasted bones and mirepoix.
Fois Gras for the duxelle instead of chicken liver.
Heels and ankles still upset from mini season. My mistake there.
I should know better by now...