"At least I can count on the-right-kind-of-butcher, my favorite L.A. chef, Marquis de Bertrand, to ease my pain with his signature forcemeat preparations at the after party. I recommend his veal mousseline – so simple, yet so creamy and rich, you might say it’s the Norm Macdonald of charcuterie."
(July 11, 2011, The Donnybrook Writing Academy)
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