[Sca-cooks] Greetings

James of the Vayle jamesofthevayle at gmail.com
Tue Mar 18 15:52:59 PDT 2008

Thankyou for your interest.

  I got the idea for the pastry fo River birds from Le Menegier:
River Birds. In pastry, and with cameline sauce or better put in the pastry
when it is cooked; the head, legs and feet are left out.

The almond milk and pomegranite juice were  cooked as a cameline sauce with
other ingredients.

These things were quite large: 11 inches in diameter and at least just as


On Tue, Mar 18, 2008 at 12:23 AM, Robin Carroll-Mann <rcarrollmann at gmail.com>

> On Mon, Mar 17, 2008 at 11:40 PM, James of the Vayle
> <jamesofthevayle at gmail.com> wrote:
> >  Pastry of River Birds  (large ornate 'coffins' actually domes of flour
> dough encasing  duck halves and
> >  quarters with almond milk and spiced  pomegranite juice added halfway
> during cooking
> Welcome.  Your feast sounds lovely.  May I ask what the
> source/inspiration for the above dish was?
> I look forward to hearing more about your culinary endeavors.
> --
> Brighid ni Chiarain
> My NEW email is rcarrollmann at gmail.com
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