| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Seasoning |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Extra-virgin olive oil |
|
|
Kosher salt |
|
|
Black pepper; freshly ground |
INSTRUCTIONS
Divide olive oil among 6 tiny dishes (about 2 tablespoons each). On the
edge of the oil make 2 small piles of salt and pepper for diners to add if
they like. Serve with a good-quality French or Italian bread.
NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu
items and a countdown for a sit-down dinner.
ARKANSAS GAZETTE-DEMOCRAT
18 OCT 95
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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