We made pate choux. We flavored it with black pepper. We poached it in simmering water to make Parisian gnocchi. When they were cooked we added them to a lobster buttermilk beurre monte. We folded in the odds and ends from cleaning lobster knuckles and claws. It was a decadent bowl of food. And it just happened to be gluten free.
May 2, 2005