Burt Blank
Legendary Member
Brilliant cheat which I will steal. Here is one that you probably know. Baxters lobster Bisque, farmed bass filet's etc pan fried and plated with this bellissimo. Salmon en croute or Coulibiac sat in a puddle farebbe piangere di gioia il papa . The claim to have made the stock from heads and shells that you simmer for 20 mins then blitz in a blender and pass to get the color has been used by me a few times.basically French onion soup, strained and thickened.