Henriette~a~

I brought her home many many months ago from a tag/ library sale to bake bread in~


But she is useful for other things..
apart from her charm.. and positively adorable face..
I have found that un bon "bouilli"`stew... is delicious in it~
In French ..here.. we call it.. "boeuf à bouillir" and it's a meat that you first sear..in cubes and then simmer with herbs and onions and beer or wine.. and vegetables..



We really enjoy this meal~
I had wanted to try and finish the complete cooking of it w/ a Pâte à Luter~~

This meant she had to be kept quiet~



She looked funny at first to me..

But I had wanted to try this method ever since Hélène showed us:)~

It was a success~(Beware..night shot!)


Next time I will Pam my edges though..:)
The meat had a tenderness and deeper flavor than usually~

We enjoyed every morsel~ Both he and I~



Not to mention what a pretty presentation the dough seal makes~
La Recette that I used

300 gr flour
1 egg white
salt
water to make the dough workable..
1 egg yolk
Make a well in centre of flour and work in the egg white with some water.. and salt..
Let rest..I rolled mine out in 2 long strands to fit the circumference of Henriette..and brushed w/ egg yolk wash~
Thank you Hélène~