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"Eyes twinkling and knives flashing, Valadier opens up the plump turkey thighs, cutting out the bones.
The flattened turkey filets are wrapped around a stuffing of ground up parsley, garlic, cheese and smoked pork shoulder. The loaves are then tied with twine and baked for three hours at low temperatures to keep in the juices and flavor. When sliced, they will serve hundreds of students, 10 times the number that could have been fed on the plain turkey thighs." - Wow, doesn't that just sound delicious???
When my kids were in school, the cafeterias still had cooks who prepared the foods for lunches - now most everything is just heated up and served....yuck!
Wish this would take off over here and get back to having "cooks" in the school kitchens.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com