thewellseasonedcook.blogspot.com
Chives barely heated in Breton butter, crown a crust of baguette. Blissfully, simply elegant and very French. From Pomiane's "French Cooking in Ten Minutes."
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submitted by The Well-Seasoned Cook
thewellseasonedcook.blogspot.com
Chives barely heated in Breton butter, crown a crust of baguette. Blissfully, simply elegant and very French. From Pomiane's "French Cooking in Ten Minutes."
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