Title: Beaver Tail
Categories: Game French Bean
Yield: 1 Servings

I don't have the recipe before me (haven't seen it in at least 5 years), but Angier suggests blistering the skin off the tail by putting it near the fire (a broiler will probably do), and then taking the skinned tail and using it as you would use ham in a split pea soup, which he claims "will make you think you were eating your way through France "

From: Michael Loo

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