| After the usual preparation (singeing, cleaning
and drying well), spread the mustard over the Gallettos and brown
in the oil for a few minutes at a high temperature.
When they have browned, add the whisky, season with salt
and cook over a moderate heat, stirring frequently, adding
a little stock to release the juices.
During the last few minutes of cooking, add a little cream
to make the sauce.
|
