Quote:
Originally Posted by ShankS
I put the meat through a mincer, I do that so I know what sort of quality the meat is. Chicken livers are very nice, alternatively i use anchove essence to add some stronger flavour.
You should try my chicken liver and marsala pasta it's delicious :)
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If you don't tell me what it is, I would try it. Tell me after. :D
My next trip to England, I'm visiting you and ferret! :eek: