If I ever eat a vole, I´ll write you about it, but they are so doggone
cute that it seems inappropriate to butcher one. It´s the little eyes
and whiskers.They most likely taste like chicken plus the herbs you have
been feeding them, I´m sure.
Here is a simple fake vole recipe that I will call "Faux Vole Romain
Cordon Bleu":
Take 6 chicken thighs with the skin on.
Cut a round of Boursin garlic and herb cheese into 6 slices.
Loosen one side of the skin on each thigh and insert a cheese slice.
Mold smooth.
Preheat oven to 350° F.
Cook about an hour, cheese side up, in a greased glass pan.
Two-ingredient recipes are the culinary equivalent of growing
Boweias: so simple even I can do it.
Jane
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