To: Liz
Try béarnaise sauce on that Filet Mignon sometime. It will
knock your socks off.
To: Tommy Revolts
I usually make a “Maitre’d butter”....parsley, lemon juice, s/p.....fantastic.
36 posted on
04/24/2024 12:44:34 PM PDT by
Liz
(This then is how we should pray: Our Father who art in heaven, Hallowed be thy name. )
To: Tommy Revolts; Liz
Add lump crab and asparagus, and it’s even better!
64 posted on
04/24/2024 1:53:37 PM PDT by
FamiliarFace
(I got my own way of livin' But everything gets done With a southern accent Where I come from. TPetty)
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