recipes comes from a web site which to me must
rank as one of the sites having the finest recipes
on the internet. It is the web site of Peter Hertzmann
and is called à
about? This is best described in Peter's own words:
obsessive. All my life, when something interested
me, I became obsessed with it. I learned all I
could about it. I lived it! .
. . Ive been obsessive about food as long
as I can remember. I
am now obsessive with French cookery - its preparation,
materials, history, politics, and culture".
learn more why not visit the à
web site - click
dish was originally titled langoustines à l’œuf
poché et au vinaigre d’estragon. Since langoustines,
Dublin Bay prawns, are not generally available
in my part of the world, large shrimp have been
substituted. Be careful not to overcook the shrimp
or they will become tough. I remove the shrimp
from the pan when their interior temperature reaches
105° to 110°F (41° to 43°C).