765: French Home Cooking and Baking with Jacques Pépin and Aleksandra Crapanzano
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
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The French Devil Dags
These are basicly french devil dags, but unlike devils eggs, you're stuffing them. You want to keep some of the stuffing to do the sos. So now the egg yolks go into the food processo with orcry and garlic. Dasnfsalttat paper, salt, pepper, et er some more. Andall you can sa a bit crumbly here.
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