dragonrouge Posted January 14, 2009 Share Posted January 14, 2009 I still believe that filet mignon of pork done in the Normande style with calva cider creme fraiche plus estragon and sauted apples puts anything else pork wise into the shade. Here near Fontenay le Comte we have a bio butcher nothing else plus indeed in fairness local but UK owned producers of pork and the quality is good. So either a communal plate in the middle of the table or individual servings. Those things tied with string just do not appeal to me I am sorry.We are all of us entitled to our views and that is to be supported and respected. But veal and I have never ever been good bed fellows and that sentiment also applies to foie gras.But hey I am Welsh and love cockles and indeed lavabread so why should I preach? Also cawl which is somewhat unique to Wales and ideal in the weather we have been having of late. Link to comment Share on other sites More sharing options...
Bluecat Posted January 14, 2009 Share Posted January 14, 2009 [quote user="sweet 17"] Just a pastis for me, please, Mrs Bluecat. [/quote] YUK!! Glad you enjoyed the paupiettes. Apple in a dish of roasted veg is very nice too. Link to comment Share on other sites More sharing options...
mint Posted January 14, 2009 Author Share Posted January 14, 2009 DragonrougeDon't forget the Welsh cakes and faggots and peas with gravy whilst you're at it! Link to comment Share on other sites More sharing options...
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