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The Corkdork

I read just this morning in Kermit's latest book, that great white Rhones are perfect with brouillade and I couldn't agree more. Cook eggs with a lot of butter and a tiny bit of cream over a double boiler and scramble them gently, making the smallest of curds. Then add as much chopped black truffles as you can afford. I once had it in Paris so thick with truffles, their oil was seeping to the top. Man!

For an entree, maybe something delicate like poached flounder filets in cream. Julia Child has lots of recipes or it where you poach the fish in butter and stock, and finish it with cream.


What food is a good match for a fine white Hermitage such as Chapoutier's Cuvee L'Oree?

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