Mike Filigenzi wrote:Great - thanks everyone. I was specifically wondering about whether I should try and sear it or something like that. I'll pick up some goodies to go along with it and we'll have it on brioche.
Christina Georgina wrote:Brought a lot of tins back last year from Paris on a recommendation from a fried that lives there. Sent me to get some from a small supplier. Terrific stuff. Chilled it, Served slices on a plate with peaches sauteed in butter and minced rosemary.....sensational.
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