I do these Provencal style, have done for 40 years.
There is a temptation to just suddenly mash some of the pork chicken gizzard pate into some crumbled stale toasted bread, and a few other things, and make stuffing...
I have to resist this temptation, as my wife refuses, for whatever reason to eat pork, unless it is a nice occasional piece of smoked bacon, or bacon fat sauteed in her organic greens. This is an inconsistency I do not harp on.
No comments:
Post a Comment