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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A Very Light Fish Purade With Cream and Egg White
Pike cannal am are typically, i guess you could say, sort of like a a poached moose. They're done with milk water and then the flour and butter to make that paste. And eventually you add eggs to it,. And then we add that we pike that put the pero of fish. You have a recipe for doing it with chicken? Is that like, sacrilegious? No, no, absolutely not. The mooth of chicken, you know, is done thisway. We used to do it in a small conelsLike that, in in a cream puff type of shellinin a puff paste type of shell orrather. Then you
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