tag:blogger.com,1999:blog-18071407.post1261389167399169830..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Gratin de haricots vertsKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-18071407.post-74355454440056303112014-09-09T13:23:30.390+02:002014-09-09T13:23:30.390+02:00Great :) Great :) Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90795904875399997992014-09-09T09:13:30.119+02:002014-09-09T09:13:30.119+02:00The saucisson was fairly dry, and just barely moel...The saucisson was fairly dry, and just barely moelleux. It was easy to cut into lardons. I think pre-cooking the lardons for 3 or 4 minutes in boiling water made their flavor milder and less dominant.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-31659796830122928912014-09-09T08:17:01.746+02:002014-09-09T08:17:01.746+02:00Pieds bleu grow under our lime tree...
they are a ...Pieds bleu grow under our lime tree...<br />they are a lovely.... and easily identified... mushroom.<br />But we don't get the quantity for a dish like this!!<br /><br />Also, how sec was your saucisson sec?<br />Some of the "artisinal" ones we've had are so sec that you could build with them!<br />Fine for sooops if cut up very, very small....<br />useless for anything else...<br />but, this looks lovely...<br />and as there are runner beans still coming...<br />this will be a must!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com