Friday 18 December, 2009 by jean
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My flavourites are Records, par boiled then drained and put back on the heat to dry off excess water, then liberally doused with goose fat and salt. They have a good crisp-to-crunch outside, and floury, fluffy inside.
Friday 18 December, 2009 at 2:40 pm
My flavourites are Records, par boiled then drained and put back on the heat to dry off excess water, then liberally doused with goose fat and salt. They have a good crisp-to-crunch outside, and floury, fluffy inside.