SC - cream/herbs/custard
Griff41520 at aol.com
Griff41520 at aol.com
Thu Aug 28 05:38:59 PDT 1997
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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