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1 hrs 6 mins
This is rich-tasting but fairly simple to make. I got this recipe from the Houston Chronicle sometime in the early 1990s. It was submitted by a retired chef named Ken Olszewski in response to a reader request or a recipe challenge. I like to garnish this with parsley so I can sing "parsley, sage, rosemary, and thyme" while I am cooking.
Units: US | Metric
Serving Size: 1 (229 g)
Servings Per Recipe: 4