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Tuesday, 17 September 2013

September 15 - Formal Dinner Course Three White Chateauneuf du Pape and Sea Scallops - Podcast

Formal Dinner Course Three White Chateauneuf du Pape and Sea Scallops Podcast


Sep 17, 2013 7:50:42 AM | Rhone Valley
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September 15 - Formal Dinner Course Three Sea Scallops - Recipe Broiled Sea Scallops 2 pounds fresh sea scallops (or bay scallops) 1/2 cup dry vermouth 1/4 cup bread crumbs 5 tablespoons each of parsley, chives, tarragon and dill, chopped very finely. 2/3 cup melted butter ground nutmeg salt and pepper...
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September 16 - Formal Dinner Course Four Pork Wellington - Recipe Pork Wellington 3 pound pork tenderloin, trimmed of excess fat 2 teaspoons course salt 1/2 teaspoon freshly ground pepper 2 tablespoons unsalted butter 1 small onion, finely chopped 1 pound white mushrooms, stems removed, finely chopped 1/4 cup sherry all-purpose...

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