Poivrot Farci Posted June 17, 2009 Share Posted June 17, 2009 Jambonneau de Volaille en Chaud Froid Chicken "hams" stuffed with pistachios, red onion and lardo. Made without chemicals or gadgets. Link to comment Share on other sites More sharing options...
Mrs. B Posted June 17, 2009 Share Posted June 17, 2009 Whoa that's impressive! Those turned little mushrooms are adorable. Where'd the recipe come from? I seem to recall something of that nature in one of J. Pepin's earlier books. Link to comment Share on other sites More sharing options...
KMango Posted June 17, 2009 Share Posted June 17, 2009 A charmer! Thanks for posting this. Link to comment Share on other sites More sharing options...
Poivrot Farci Posted June 17, 2009 Author Share Posted June 17, 2009 Where'd the recipe come from?Trial, error and patience. Inspired by prints and formulations in Soyer’s Standard Cookery (1912), L’Art Culinaire Moderne (1936) and L’Art Culinaire Français (1950). Future efforts will include whimsical interpretations of green hued "Chaud Froid Vert Pré" and "Coq en Pâte". Link to comment Share on other sites More sharing options...
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