ES - Cook's question

[Carolyn Smith Pennington]

So what's cookin'?
Use butter or even your favoite cooking oil instead of
the marrow if you prefer. Adjust recipe
accordingly...whatever that means! You will just have
to play with it until it seems right, or until the
real experts give you appropriate equivalents. Have
you checked the Florilegium?
You might check with your butcher if you decide to use
marrow, but I suspect it will not be that easy!
I hope to see you and many others Saturday, in the
kitchen!
Mara


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