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Subtle pleasant sensations That moment after about a minute of rigorous stirring over very high heat when the remaining liquid (mostly wine and melted butter) cullled from cooking the scallops and the added heavy cream suddenly becomes a thick sauce. That's when you know the Coquille St. Jacques is going to be just perfect. |
www.museumpeace.com/04/0302.htm | Stephen Lauf © 2010.02.24 |