 |
|
 |
|
| Notices |
Welcome to the new PGCA Forum! As well, since it
is new - please read the following:
This is a new forum - so you must REGISTER to this Forum before posting;
If you are not a PGCA Member, we do not allow posts selling, offering or brokering firearms and/or parts; and
You MUST REGISTER your REAL FIRST and LAST NAME as your login name.
To register:
Click here..................
If you are registered to the forum and keep getting logged
out: Please
Click Here...
Welcome & enjoy!
To read the Posts, Messages & Threads in the PGCA Forum, you must be REGISTERED and LOGGED INTO your account!
To Register, as a New User please see the Registration Link Above. If you are registered, but not Logged In, please Log in with your account Username and Password found on this page to the top right.
|
07-07-2011, 06:21 PM
|
#20
|
Member
|
|
|
|
Member Info
|
Join Date: Nov 2008
Posts: 1,928
Thanks: 10,138
Thanked 1,802 Times in 742 Posts
|
|
What I do to make this work for me is make enough roux to cover the birds. I will reserve a good portion of the bacon fat and add more flour as well as add more hot chicken stock. Another hint is to buy the onions frozen. This will greatly reduce the preperation time. We in the USA do not have to remove the rind from the bacon. The forcemeat balls are worth the effort. You will need to ask the butcher for shredded beef suet and do this in advance as he may have it or will tell you when he will. Bon Appetit....
Harry
|
|
|
|
The Following 2 Users Say Thank You to Harry Collins For Your Post:
|
|
|
| Thread Tools |
|
|
| Display Modes |
 Threaded Mode
|
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
All times are GMT -4. The time now is 10:11 AM.
Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright © 1998 - 2025, Parkerguns.org Copyright © 2004 Design par Megatekno - 2008 style update 3.7 avec l'autorisation de son auteur par Stradfred.
|
