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Sep
24
awarded  Autobiographer
Jun
23
awarded  Nice Question
Jun
23
comment What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”
Thanks, that's a wonderful answer. I would get that book and read it, that sounds like a truly interesting book, too! But your answer is a little disappointing: I thought that the French are so subtle that they want to give a hint of flavor of veal to the pheasant meant that they employ this technique. But you say it's because of a more mundane reasoning of roasting the core nicely...
Jun
23
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Jun
23
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Jun
23
accepted What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”
Jun
23
awarded  Student
Jun
23
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Jun
23
revised What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”
edited title; added 2 characters in body; edited title
Jun
23
asked What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”