Sunday, June 6, 2010
I have come to realize two things about French cooking thus far. There will be a lot of butter and wine is the first. The other is that no French woman could possibly hold down a full time job and cook like this (unless the job was as a chef).
That said - the wine does help the time go bye as this dish did take me much of the afternoon to prepare.
From peeling the pearl onions to taking a hatchet to the bird - was worth it. Very very yummy.