Les valises a la romaine
Since Tuesday was a holiday, we had dinner Monday night with Gerard and our neighbors, Yannick and Crystelle and their daughter, Constance. Gerard showed Beth how to prepare a plate he calls la valise a la romane. 
To pack this suitcase you start with escalopes de veaux inside of which you put lardon and persil. You roll it
up, tie it tight and do what they call faire revenir
in a skillet. Then you throw em in a large pot with a lid. Into this pot goes the secret ingredient pineau. Also added are echallotes and vinaigre. Let the pot mijoter for an hour and then add cream and voila! 
Very nice... Beth has, as Gerard puts it, passé un cap.
K
To pack this suitcase you start with escalopes de veaux inside of which you put lardon and persil. You roll it
up, tie it tight and do what they call faire revenir
in a skillet. Then you throw em in a large pot with a lid. Into this pot goes the secret ingredient pineau. Also added are echallotes and vinaigre. Let the pot mijoter for an hour and then add cream and voila! 
Very nice... Beth has, as Gerard puts it, passé un cap.
K
posted by K at 12:03 AM
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