[Sca-cooks] roman feast

Kathleen A Roberts karobert at unm.edu
Thu Mar 20 08:53:27 PDT 2008

On Wed, 19 Mar 2008 20:26:09 -0400
  euriol <euriol at ptd.net> wrote:

> As to the cream sauce... I feel I now was in error in 
>using a roux base for
> the sauce 

having just read that one last night, it seemed more 
'chicken and dumplings' to me, as it noted a roux, but no 
dairy product.

tho the idea of 'pasta' at a feast is enticing.

yeah, i can see a lot of spin on the ingredients and how 
they are cooked (in both senses of the word) in the 
vehling.  but it's fascinating reading.

except for the cumin.  never did like cumin.  boy, did i 
transplant to the wrong part of the country!

"Being Irish, he had an abiding sense of tragedy which 
sustained him through temporary periods of joy."
W. B. Yeats
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Albuquerque, NM
FASTINFOrmation at your fingertips - 

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