SC - non-chicken eggs

[Gretchen M Beck]

Terry Nutter wrote:
> 
> Hi, Katerine here.  Snipping from Aiofe's response to Adamantius:
> 
> 
> I, for one, am middling certain it wasn't.  Modern cream is homogenized,
> which affects consistency.  It is also thinnned down to legally acceptable
> levels.  In fact, modern cream isn't much thicker than the stuff that
> rose to the top of milk bottles we got in England 35 years ago -- and
> that was milk from which much of the cream had already been removed.

A dairy in Central Texas sells unhomogonized cream. It is very, very
thick.  I wonder if this product would produce the desired results!
It may form curds with the addition of the parsley.

meadhbh
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