SC - [arousseau@immunex.com: Results of a Siege cooking contest]

[Griff41520@aol.com]

In a message dated 97-08-22 13:16:45 EDT, you write:

<< 
 By the way, would the technique for Coeur a la Creme be appropriate 
 to try for your custard?  I've left all my recipe books in storage, 
 so can't give you any details, but think it is a soft, sweet cheese 
 made from cream and just allowed to sit until it self-curdles.  
 Perhaps someone might have a French book or two and be able to check? >>


The Coeur ala Creme that i have tried involved sweetened cream cheese,
cheesecloth and a mold.  the bottom of the mold was perferated and you set it
over a bowl to drain overnight.  I have no idea how period it is though.

Ivy~
of Tri Os
in Trimaris
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