Steaks
- Edited
A kitchen that I worked in used to do this one. Fillet of Beef with mille feuille of snails, It was published in Great British Chefs in the 80s
Dry-Tinder What kind of penis is that?
The food, not Grant obvs!
Pigs Trotter stuffed with veal sweetbreads and a chicken mouse. I have always found it funny over the years the amount of people that think that they a food connoisseurs (when what the actually are is people that just want to eat steak in nice surroundings) put a pigs trotted in front of them and they run a mile.
Dry-Tinder Had a version of that at Adam Byatt’s place, Trinity. Sensational.
Dry-Tinder I once read that during the height of nineties decadence Marco PW used to cook chickens purely to put them in a vice to extract the juices and would then discard the rest. Any truth in that you reckon?
A fowl Bovril? Sounds mint
- Edited
mono-stereo No, that was Nico Ladenis. He didn’t discard them though, he would serve them with mayonnaise and some salad for staff lunch. A great chef will try and use every part of the animal.
Dry-Tinder ah gotcha. Yeah did seem a bit wasteful