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Marg CDN

The freezer certainly knocked some sense into it. It was only in for about 1.5 hours and became

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Joined: Dec 10, 2005


Posted to Thread #14737 at 9:23 pm on May 9, 2009

gently solid. I had slipped strips of parchement under it, so it was easy to unmold.

It was delicious, really. But of course the heart of the dish is the texture and that was missing. Our guest loved it so much, he took some home.

I'll do it again, but I'll strain it all ahead of time.

Thanks for asking.

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