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boeuf bourguignonne, pommes a l'anglaise (beef burgundy, boiled turned potatoes) 
posted by chezdavid @ 2:48 PM
Sunday, November 07, 2004
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3 Comments:
Why two servings on one plate?
Also it works better if you dip the top of the croute in the parsley,this way you get the two top bits,aestheticaly it looks way better,just a tip
Oh and one last thing,try frying the potatoes when turned (to brown on a few sides) then put them in the oven braised in stock,mmmm...
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