Serve with two
vegetables such as sautéed rapini, and split in half a roasted acorn squash in its skins served in a separate
side dish, with a little brown sugar (alternate to brown sugar: use a drizzle of marinating jus from your Asbach cognac marinating jar) and butter, along with a fabulous serving of my mashed, whipped potatoes (swirl in a little horseradish cream for an additional
gourmet touch, or for a completely different taste, stir in a little Petite Maison white truffle Dijon).