I say cod, but cod is better choice, but you want to make a stupid title that makes sense also attracted readers the sense of humor developed superiorly, the kind that can read the almanac Vermot in Latin, but also our loyal deviants of all stripes, it is therefore preferred that cod .... I know this morning we still ate at the clown ... ah ah, while frankly po are laughing, you cause so quickly and seriously the Interlocking Milling cod swimming in garlicky cream and mojettes Vendée
result of long reflection alone in the kitchen that brought us all to some conclusions about the art of personal accommodates a cod, the mainstay of the kitchen Louloutesque.
-first the Cuison: Enough 's enough to poach in the milk, why?
-ya never asser milk bottle, so it is lynched by pitites darling when we gat all the milk that was to go into the ugly little grain bf ', it was nice to try to explain that as little darling daddy in the morning you have to eat the tripe and drinking white wine to be great, beautiful and very intelligent .... uh .... is like uh ,..... Mr. Clean!, but daddy, Own the man is a gay icon ......, you know it we meet the p'tite wench! rahhhh AND THEN! it is high bo, intelligent, and very like him .... daddy, vouala it! otherwise I might very well say, tall, handsome and strong like ..... a gladiator! , Well what? M'regarde not like that ... it is the gladiator movies ........ I dunno where I wanted to come but short! Enough! poaching the cod! This time we'll cook it in lots of butter, and here we prefer the Voui full of butter, heat incorrect delights us .... what do you .... and we join all the other two pillars of garlic and fayot ! the perfect balance of history .... So
:
-cook mojettes Vendée (but why would you say to me mojettes? ... Well there was more than that in the closet of any kind ....., Péteux perfectly suited to our opinion) in chicken broth with onion, carrot, thyme and bay leaves, and a large head of fresh garlic after 10 minutes they released the head of garlic in a pouale it brings back a shallot is anchored white wine and reduced-
in the blender you put the shallots, garlic head, a ladle of Mojette of broth and pi ...... creeeiiiiiiiiiiiiiime of the recess, or you're new here what?
it shrivels up all this time that sounds like a kind of thick soup, filtered through a chinois a pinch of thyme and hop we keep warm
pouale cod-On low heat in lots of butter, but no! go ... yY half a plate that makes him ...., watered all the time with butter .... hummmm .... all of it
-In the bottom of a bowl: a ladle of Mojette tite, a generous helping of cream of garlic, the pad over and vouala foo! you can congratulate yourself and
warmly to blow slaps on the back ..... still asking you how you were able to sack many dishes alone ....... bizard anyway. .... Option 1: to stay in tune, it was accompanied with, in addition, small new potatoes from Noirmoutier .... butter
Option 2: The loneliness you terribly heavy it is high time to get a middle-class in the basement, his conversation being more enjoyable .....
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