The message .com
from "La Puce" contains these words:

I'm making paté from turkey giblets which the local butcher's customers
didn't want - livers, gizzards, some meat from necks, all cooked and
chopped-up small with thick stock, some abrasive Italian vino Exide,
turkey grease, marjoram, thyme, nutmeg, black pepper and garlic, then
recooked together in a covered basin on defrost.
Now *THAT* on hot buttered toast...

*That* sounds rather nice. It reminds me when little I used to fight my
grand dad to get to eat the meat from necks. You should give it a name!

I might call it 'Transience' or 'Paté Gone, ya?'.

--
Rusty
Direct reply to: horrid dot squeak snailything zetnet point co period uk
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