Master Class #7 | 11:52 am | 27 September 2004

Mastering the Art of French Cooking, vol. 1


Boeuf Bourguignon, pp. 315-16
This was excellent, but not in a way that was more excellent than the other Boeuf Bourguignons I’ve made. I’ll go back to those other recipes in the future, because this was much fussier than it needed to be (skinning and sauteéing twenty-four pearl onions? Sauteéing the mushrooms separately? Don’t bother.

Frozen Peas p. 466
I threw in some mushrooms. They were good.

The Wine
I don’t remember! Yellowtail?

The Reviews
Great, but you may as well use a slightly less futzy approach.

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