SC - Re:Crustade Lombarde, An Inspiration turned Sour -Reply

[JANINE BRANNON]

>>> <Uduido at aol.com> 08/21/97 05:10pm >>>
wrote:
removed the layer of cream on top. This cream
is a) very thick and b) will
hold a small egg on top if carefully slid unto it. I
did not go any further
but I thought that it would be something to think
about. That is to say the
small cattle of period probably produced milk
wich was richer in cream and
their chickens definately produced smaller eggs.

Lord Ras



What is "Devon" cream - that luscious stuff you
eat with scones?  How is that made?  Are there
any additional ingredients in it?  What if we are
thinking of the wrong type of milk.  Maybe this
"cream" should  be some type of soured cream
or buttermilk ??

Magdelane


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