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thymus.
they have a delicate but interesting chalky/waxy taste, but it's pleasant if that makes any sense. When I was cooking, we would poach them, then slice thinly (1/4 inch) dust with flower, sauté in clarified butter, throw in a few shrimp, toss, plate and finish with a lobster-sauterne cream sauce.
it was a beautiful plate.
what are they making? one of the rare times I miss TV.
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Tru6 Restoration & Design
Last edited by Shaun 84 Targa; 09-20-2007 at 07:29 PM..
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