SC - Citron and Potato

[Marilyn Traber]

I like the look of the fillets, and am planning on making them this weekend- but i
have successfully reheated the bukenade starting from a frozen block, you just have
to be gentle with it. [i am also planning on the mock entrails, the sprout had a
birthday last week when i was working and i promised to make him a special dessert
on my next day off...;-)]
margali


> Hello!  The bukenade is thickened with egg yolks - I don't know how well it
> would re-heat under primitive conditions.  The filets in galentine might be
> better.
>
> Regards,
> Cindy

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