I cooked this yesterday (largely thanks to Sainsbury's bargain shelf having a lump of freedom assured etc veal just sitting there - am a bit addicted to the bargain shelf but that's another story). Very nice - yes lovely creamy herby goodness. Was fun to make and went down well - empty plates all round. I think when I do it again I'll try it with chicken - I think the tastes plus chicken might be even nicer. Yummy.
I dont mean to be offtopic but does anybody know of a trick to log back into an instagram account? I somehow lost the account password. I would love any help you can offer me!
@Ahmir Seth i really appreciate your reply. I got to the site on google and Im waiting for the hacking stuff now. Looks like it's gonna take quite some time so I will get back to you later with my results.
sorry but i do believe you should make a roux before adding the stock, so add the butter and flour and mix, it should make a paste from there add your stock... the reason you make a roux before is so that the flour doesn't clump and you get bits of flour floating around
I finally made it and was kind of underwhelmed by it if I'm honest. For me personally the dill simply had no place in this dish at all and for whatever reason I didn't enjoy it all that much. I know you are sensitive to negative comments and this isn't one of those... I love this channel and wish you'd come back to making videos but I'm just being honest. For me this is a 3 out of 10. Again... just being honest.
Looks very appetizing
This looks wonderful. Will give it a try
You are a gift
I follow most of your recipes and getting wonders --thank you god bless you
looks delicious as usual, thanks Titli
It looks wonderful! yum!
Looks so friggin delicious.
I cooked this yesterday (largely thanks to Sainsbury's bargain shelf having a lump of freedom assured etc veal just sitting there - am a bit addicted to the bargain shelf but that's another story). Very nice - yes lovely creamy herby goodness. Was fun to make and went down well - empty plates all round. I think when I do it again I'll try it with chicken - I think the tastes plus chicken might be even nicer. Yummy.
David Reeves Nothing wrong with the bargain shelf.
What is freedom assured?
+kebec1 Google...
Sorry, I thought I'd ask a human instead of Google for once.
nice! looks yummy!
Creamy white goodness!! It's been a while since I've had a reason to say that!
2:44
You could do a French Channel Titli where you could cook French dishes and teach us the French language. I would like to learn.
Looks yummy!
How would you modify the recipe for using chicken?
Yummy i will try 👍
This looks amazing!!!
J'adoooore quand tu cuisines français Titli ! Mais tu es venue en France et tu ne me l'as pas dit ? Oooooooooooohhhhh !!!!!!!
Please make more videos :)
I want to be you when I grow up just about as much as I want to make this recipe. Which, if it isn't obvious, is something that I want very much.
I dont mean to be offtopic but does anybody know of a trick to log back into an instagram account?
I somehow lost the account password. I would love any help you can offer me!
@Dayton Denver Instablaster ;)
@Ahmir Seth i really appreciate your reply. I got to the site on google and Im waiting for the hacking stuff now.
Looks like it's gonna take quite some time so I will get back to you later with my results.
@Ahmir Seth it worked and I now got access to my account again. Im so happy:D
Thanks so much, you really help me out!
@Dayton Denver Happy to help xD
miss you Titli!
No new videos post this
Should we skim that foam in the beginning?
sorry but i do believe you should make a roux before adding the stock, so add the butter and flour and mix, it should make a paste from there add your stock... the reason you make a roux before is so that the flour doesn't clump and you get bits of flour floating around
The roux is normally omitted, youre welcome to do it like this though
Yumm
no lemon juice?
Hell yes! Making this. Think I'll use chicken. Because, you know, dead baby cows. Now just to learn how to make a baguette.
I finally made it and was kind of underwhelmed by it if I'm honest.
For me personally the dill simply had no place in this dish at all and for whatever reason I didn't enjoy it all that much.
I know you are sensitive to negative comments and this isn't one of those... I love this channel and wish you'd come back to making videos but I'm just being honest.
For me this is a 3 out of 10.
Again... just being honest.
I was there too. I should be there now. But something happened. Something sinister.
I don't care if people pronounce basil as bay-zil... just as long as they don't pronounce it is bay-sil
لتل باق بلانت
Funny pronunciation