Tag Archives: Fried Lambs Liver

Meat – Lesson Three: ‘Fancy Meats’ & Veal Medallions wrapped in Prosciutto & Sage.

I’m not sure I can adequately convey the reservation I felt going into this class, let alone the dread of knowing that I was going to have to taste the meals I was about to make from ‘Fancy Meats’. I … Continue reading

Posted in Commercial Cookery, Culinary School, Recipes | Tagged , , , | 15 Comments