Quote:
Originally Posted by bgalbrecht
Your grocery stores carry calf's head but not fresh halibut? I live in the middle of flyover country, but there's fresh halibut just a mile from my house.
There is a recipe for Tęte de Veau (Calf's Head Terrine), Gribiche, Egg, if that will make you reconsider.
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You've got to realize that she lives in
Texas. They believe in using all parts of a cow except for the "moo."
I think that halibut is more readily available than she thinks, or lets on. It's probably going to be frozen, but I'm sure that she can get it, though. Of course, the thing to do is to
substitute. I'm sure that they've got lots of catfish, bream, bass . . . . maybe in places, even trout. Surely one of them tastes close enough to halibut (I don't know that I've ever eaten halibut, though) that she can substitute.