Then after
letting it sit for three weeks on the counter, skimming as necessary, I added a 6 month old mother on a lark and used the hand blender to create an emulsion, which I
dried to a powder and sprinkled into the duck foot stock that eventually was incorporated into the meurette sauce in which I simmered,
briefly, ris de veau.
Directions: Beat eggs / Add sugar & oil and mix on medium speed until light and fluffy, about 4 minutes / Mix in
dry ingredients & blend well, but
briefly / Finally, add apples and mix thoroughly, but,
briefly / Bake at 325º for about an hour in a greased & floured Bundt pan /
Let it cool for fifteen minutes / Carefully remove from the pan, loosening it all around with a flexible knife or spatula if needed.