[Bordermarch] CHRONICAL OF SANTIAGO

[justinw at dreammakersetx.com]

This may be so, BUT where is it documented? I pray that this is my
saving grace.

> -------- Original Message --------
> Subject: Re: [Bordermarch] CHRONICAL OF SANTIAGO
> From: Charles Netterville <ck_netterville at yahoo.com>
> Date: Fri, June 19, 2009 6:05 pm
> To: Barony Bordermarch <bordermarch at lists.ansteorra.org>
> Custards are very period... The act of caramelizing sugar on top of the confection with a propane torch might be a bit of a stretch though.
> Elrique
> --- On Fri, 6/19/09, justinw at dreammakersetx.com <justinw at dreammakersetx.com> wrote:
> From: justinw at dreammakersetx.com <justinw at dreammakersetx.com>
> Subject: Re: [Bordermarch] CHRONICAL OF SANTIAGO
> To: "Barony Bordermarch" <bordermarch at lists.ansteorra.org>
> Date: Friday, June 19, 2009, 3:45 PM
> Thank you your Excellency, As far as the "Crème de la Brule" I have yet
> to find documentation as to the legitamacy of it being a period dessert.
> Any help you may be able offer I would greatly appreciate. If it can be
> documented I will make it my mission in life to find out how to make it
> and serve it to the High Table at the next feast. However, fair warnings
> are needed here. Your food taster should try it first. I am in no way a
> French Chef.
>       
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