Posts: 33,877
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(sigh) - guess the rain is good for something.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Posts: 12,139
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Joined: Nov 2006
Quote:
Thanks , Jean. Here's what I'll do. Sub duck fat for the goose, add a bit of stock and cream and serve it over noodles or toast or something. For breakfast, crack a few eggs into that, very soft scrambled, if we can find brioche... I''m hungry. 
Over toast for me, please...
Maryann
"Drink your tea slowly and reverently..."
