most beautiful thing I have read in a long time
"Forty kilos of veal, for instance, yielded no more than five kilos of jus. It was with this jus of the previous "sacrificial" deglazing that he deglazed the pan in which the veal chop had cooked. The sauce that ennobled the veal chop and accompanied it to the dining room was the product of this double deglazing, bound and thickened with foie gras."
2 comments:
I feel sick.
i agree with simon's mom. when is she starting her own blog? or maybe you could be co-bloggers!
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