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Scearley / All my dishes 3 years ago
This recipe probably show just how old some of the recipes in my family are, as well as how extravagant some of them can be. There's nothing cheap about this recipe, and there's nothing easy either. There's also nothing else like it.
Prep:35m Cook:50m Servings:1
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Scearley |
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scearley 3 years ago said:
A version of my grandfather's original appeared in Esquire in the early 60s.
linebb956 2 years, 2 months ago said:
OMG.... this looks wonderful.. I would have to be real brave to try!
julesong 2 years, 1 month ago said:
Goodness, this looks like a dish some of my SCA/goth friends would love. :) I'll have to show it to my husband, too - I think he'll like the idea of cooking with Pernod or absinthe...
jenniferbyrdez 2 years, 1 month ago said:
I thought real absinthe was illegal now. Can you clue me in, please?
lilycooks 2 years ago said:
Wow! This looks like a very interesting recipe. Thanks for posting!
abermouse 1 year, 4 months ago said:
We have some absinthe in our freezer left over from trying it once it became legal again recently. We are definitely trying this soon. Thanks so much for sharing!