Thursday, December 27, 2012


"I shall try to explain these things, and others connected with the successful manipulation of eggs, for they are well worth the practice needed and the time and money you must spend.  From unsuccessful attempts there is much to be learnt, so one must count an occasional wasted egg or failed soufflé as profit rather than loss."

--French Provincial Cooking, Frome: Butler & Tanner Ltd., 1960

1 comment:

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