Comments on: Poularde Portugaise… More or Less http://www.saltshaker.net/20060909/poularde-portugaise-more-or-less Casting a little flavor (and a few aspersions) on the world of food, drink, and life Thu, 20 Nov 2008 10:28:04 +0000 http://wordpress.org/?v=2.6.2 By: Anissa http://www.saltshaker.net/20060909/poularde-portugaise-more-or-less#comment-144867 Anissa Tue, 15 Jul 2008 17:45:12 +0000 http://www.saltshaker.net/20060909/poularde-portugaise-more-or-less#comment-144867 How interesting that I found your site - I have the exact same cookbook, found at a book sale in Virginia. It is one of my treasured gems - my favorites are the classic crepe recipe and the clafouti recipe. How interesting that I found your site - I have the exact same cookbook, found at a book sale in Virginia. It is one of my treasured gems - my favorites are the classic crepe recipe and the clafouti recipe.

]]> By: SaltShaker » Blog Archive » We Slice, We Dice, We Fricassée… http://www.saltshaker.net/20060909/poularde-portugaise-more-or-less#comment-1635 SaltShaker » Blog Archive » We Slice, We Dice, We Fricassée… Fri, 22 Sep 2006 12:28:23 +0000 http://www.saltshaker.net/20060909/poularde-portugaise-more-or-less#comment-1635 [...] Buenos Aires - Fricassée refers both to a dish as well as a cooking method. A chicken fricasée is made by sauteeing the chicken in butter then stewing the meat along with vegetables until the liquid around it becomes a thick sauce. Maybe it’s that spring is in the air here. I find myself delving more and more into the Paris Bistro Cookery book I mentioned a couple of weeks ago, and making my own adaptations. Who makes a fricasée? Who even knows what one is? Has anyone besides a character in a Bugs Bunny cartoon even used the word in the last half century? I can tell you, around these parts, it’s going to start getting used a whole lot more! Poulet en Fricasée à la Lyonnaise [...] [...] Buenos Aires - Fricassée refers both to a dish as well as a cooking method. A chicken fricasée is made by sauteeing the chicken in butter then stewing the meat along with vegetables until the liquid around it becomes a thick sauce. Maybe it’s that spring is in the air here. I find myself delving more and more into the Paris Bistro Cookery book I mentioned a couple of weeks ago, and making my own adaptations. Who makes a fricasée? Who even knows what one is? Has anyone besides a character in a Bugs Bunny cartoon even used the word in the last half century? I can tell you, around these parts, it’s going to start getting used a whole lot more! Poulet en Fricasée à la Lyonnaise [...]

]]> By: dan http://www.saltshaker.net/20060909/poularde-portugaise-more-or-less#comment-1554 dan Sun, 10 Sep 2006 11:35:33 +0000 http://www.saltshaker.net/20060909/poularde-portugaise-more-or-less#comment-1554 From one of my local readers, Mary: <em>googling your latest entry, this came up: <a href="http://www.bonjourparis.com/Articles/Restaurants_and_Dining/Eating_in_new_places_or_golden-oldies/" target="_blank" rel="nofollow">Bonjour Paris</a> <a href="http://www.lesrestos.com/Fiche~local~Paris~No~2074246977~Memory~none.htm" target="_blank" rel="nofollow">LesRestos.com</a> enjoy this great sunday in our likewise city</em> How cool is that? From one of my local readers, Mary:

googling your latest entry, this came up:

Bonjour Paris
LesRestos.com

enjoy this great sunday in our likewise city

How cool is that?

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