Quote:
Originally Posted by Tom Flanigan
I've never tried them that way.
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Tom, you really should try it one time - you owe it to yourself. Just unadulterated woodcock breasts sauteed in butter. But don’t overcook them!
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"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."
George King, "That's Ruff", 2010 - a timeless classic.
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