the french have such a way with food Posted on May 3, 2009by Laurie MacFayden from the menu at the tuileries cafe: “softness of vegetables” (cream of vegetable soup) “soft-boiled eggs cremated in sherry vinegar.” “good looking net of pig in honey and annanas, perfumed rice.” “sliced thinly by poultry by, mustard former (ancient), perfumed rice.” Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Google+ (Opens in new window)Like this:Like Loading...
sigh. it is no pork lion chop…
no, but i thought the “good looking net of pig” was pretty close.
nothing tops the pork lion chop!
eek, it’s the cremated anything that gets me!
xox