This is not my original recipe. Rather, it is a written record of a recipe that was published in the May 2009 issue of the lamented Gourmet Magazine. I was frustrated when I attempted to locate the recipe last night. Somehow, a record of the recipe had been absorbed and eaten up by Conde Nast via Epicurious.com. There is not a trace of this dish online. Fortunately, I had printed out the recipe a few years ago, and was able to find the copy in the recesses of my recipe drawer. So, this is a public service to my friends and family for whom I have made this dish, to pass on. Note: I almost always increase the sauce amount by at least 50%. That means the amount of cornstarch used to thicken the sauce is also increased.

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