Almost anything is edible with a dab of French mustard on it.
Nigel SlaterPierre mixed the salad. The romaine and cress he doused with walnut oil chilled to an emulsion, turning it with wooden forks so that the bruises showed on the green in dark lines. He poured on the souring of wine vinegar and the juice of young grapes, seasoned with shallots, pepper and salt, a squeeze of anchovy, and a pinch of mustard. At the Faison d’Or the salad was in wedlock with the roast.” (p.24)
Idwal JonesTags: mustard anchovy cress faison-d-or pepper-and-salt romaine salad shallots walnut-oil wine-vinegar wooden-forks young-grapes
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