Quote:
Originally Posted by Inmem58
Interesting. Does anyone know how to cook it? I assume it needs some type of sauce?
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Usually served with a port reduction or balsamic. I've never had it, but I'm certain you'd want some kind of acid to cut through the fat.
We have one restaurant in town that occasionally has it as a special, but I've never been lucky enough to be there when they had it. But I'd love to try it.