Back at the beginning of December I did a post about
brie, in which I spoke nostalgically of a restaurant in Camden, ME and then showed you how I made a rather odd-looking version of
brie en croute.
It looked like this:
Kind of like I'd encased a dead bird in puff pastry.
It tasted great and all, but the appearance left something to be desired.
The very next day, I received an email from a Casey Ibbetson about this very post. It read, in part:
I saw your creative use of
brie i (...)
Click here to read more ...
Tags: Brie, III
