tag:blogger.com,1999:blog-18071407.post4814311898861563137..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Stuffed cabbage — Terrine de chou farciKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-18071407.post-1751694604983393192014-04-18T08:47:39.682+02:002014-04-18T08:47:39.682+02:00Cela semble absolument délicieux!<a rel="nofollow"><i><b>Cela semble absolument délicieux</b></i>!</a>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-12695982530986370522010-02-02T00:21:37.881+01:002010-02-02T00:21:37.881+01:00It reminds me of a pate en croute.
What a great id...It reminds me of a pate en croute.<br />What a great idea! I bet it was really good too. Will this be a "terrine St Aignan"? or "terrine a la Renaudiere"?Amandahttps://www.blogger.com/profile/06031276247743743680noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-86017833947799091382010-02-01T22:12:00.165+01:002010-02-01T22:12:00.165+01:00And how timely, Robb was just talking about making...And how timely, Robb was just talking about making a meatloaf.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-16020670381625112642010-02-01T22:09:28.308+01:002010-02-01T22:09:28.308+01:00That looks really good.That looks really good.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-26039936388712605602010-02-01T18:04:15.903+01:002010-02-01T18:04:15.903+01:00What a pretty dish! I'll bet the meat was nice...What a pretty dish! I'll bet the meat was nice and moist too.chrissouphttps://www.blogger.com/profile/00398602853402174732noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-21975833273585498002010-02-01T15:47:56.552+01:002010-02-01T15:47:56.552+01:00Hi Evelyn, the inside leaves of the cabbage weren&...Hi Evelyn, the inside leaves of the cabbage weren't very cooked, but the outer ones were. They peeled right off. It's also good to trim off or even cut out the thick central rib of the leaves.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10397159583616866632010-02-01T13:48:52.823+01:002010-02-01T13:48:52.823+01:00What a great idea-I've never seen such, but I ...What a great idea-I've never seen such, but I bet it's delicious! I would never have thought about boiling the entire head of cabbage, but I will try that sometime.Evelynnoreply@blogger.com