this is being posted for zwt ii & my recipe source is epicurean.com who acknowledged their source as "a taste of acadie", by marielle cormier-boudreau. (time does not include time for pie pastry to cool)
we love the simplicity of this recipe. the seasonings highlight the flavor of the lamb and the roasting method is no-fuss, tried and true. feel free to use a combination of seasonings that pleases your family. this is based on a recipe from a book ent
update: after the first review i edited the recipe using less butter. i am one of those cooks who never measures things, so i estimated, and obviously, it was too much butter. the idea is just to brush softened butter over the surface of the brie. i ho
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