SC - cream/herbs/custard
Ian van Tets
IVANTETS at botzoo.uct.ac.za
Fri Aug 22 09:06:02 PDT 1997
Hi, Cairistiona again.
Thanks all you people who now start discussing the curdling
properties of herbs. Why didn't you bring this up when I asked about
nettles earlier? It would have saved some effort with the dried
ones.
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?
Cairistiona (from Adamastor)
*****************************************************
Dr. Ian van Tets
Dept. of Zoology
University of Cape Town
Rondebosch 7701 RSA
ph: +27 +21 650 3641 (w), 650 3301 (fax), 47 5324 (H)
*****************************************************
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