it would be unjust for me to somehow tutorial this recipe in any way, just because i believe you have to get the book, Mastering the Art of French Cooking. It presents its recipes in such a unique way, i feel if you are going to prepare this dish, you have to do it her way, by her words.
yay! so i did it. and let me tell you, it was easy, but it really wasnt that easy. i followed her recipe to the T, but i couldnt find bacon with the rind. and the whole foods guy said he wouldn't know where to get it either, so he suggested i just stick with their regular bacon. and not that i know what bacon rind looks/tastes like, everything turned out fine to me.
Also, there are recipes within the recipe like brown braising the pearl onions and sauteing the mushrooms (like i said, get her book) so there were many steps, but it was totally worth it and i would definitely make it again!!
