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Snake and pygmy...

Discussion in 'Cookery' started by lapinrose, Nov 6, 2011.

  1. lapinrose

    lapinrose Lead commenter

    Just defrost them, using kitchen scissors, snip out the arteries and cut down between the chambers. I turn them inside out now and wash under running water, then turn them back and leave to drain. Fill with, usually parsley and thyme stuffing and roast for about an hour on a medium heat. Roast potatoes round them of course and then make a thick gravy after pouring off the fat from the pan.

     
  2. egyptgirl

    egyptgirl Senior commenter

    Thanks, Lapin - will give it a try when C is back home.
     
  3. BelleDuJour

    BelleDuJour Star commenter

    Had my homemade S&K pud today and it was awesome! Guests loved to too and accompanied by rather good chateau Talbot. Followed by a choice of two tiramisus.....traditional and orange & strawberry.
     

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