[Sca-cooks] Warning!!! Ras would probably have loved this site

[Marcus Loidolt]

Benedicte,
  I really miss Ras!!!  Yes he did have a certain flair for the unusual and the on going desire to
  shall I say make the most of every opportunity....
   
  Johann
  Waste not, want not....you'll never miss the water til the well runs dry...
   
  and yes, I do use the blood of my slaughtered geese and ducks, as well as the yearly pig, when we had one...
  

Jehan-Yves <jehan.yves at signofthetiger.com> wrote:
  This site shows the process of canard à la 
rouennaise or duck in blood sauce being made.

http://fxcuisine.com/default.asp?Display=13

Yum! Yum!

Jehan-Yves 


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