SC - Marrow, now longer post

[Morgan]

On Tue, 02 Dec 1997 08:12:59 -0500 margali <margali at 99main.com> writes:
>Morgan wrote:
>
HUH???  There are just too many weird terms here . . .I have >NO IDEA <
>> what you are talking about.  And I would hope I'm not the only
barbarian in
>> this circle.   In  > much < simpler english, Por favor, explain this
>> paragraph.  Esp. the following terms:  Attereaux,  Assiette 
>voulonte, bundlet mold,  soubise.
>>
>>         Caointiarn
>
>attereaux-think of them as miniature shishkebobs with a european 
>format.
>stack about 3-6 inches of sliced whatever, thread onto a bamboo 
>skewer.
>roll in a cold whitesauce, then into crumbs. deep fry til crispy and
>golden brown. these are used as a garnish stuck into things. they make
>cute gold, silver and brass skewers with fancy ends to use in place of
>the skewer after the frying.
>assiette voulonte-literally a flying dish, a small dish to be served
>between courses or several of them as a 'high tea' sort of thing. if 
>you
>like, think of it as an hors d'oeuvre between courses.
>bundt mold-that 9" round mold with a swirly top and a hole down the
>center-look in the baking isle for boxes of bundt cake mix, they show 
>a finished one. there is a placque out that makes 2" diameter mini 
>bundts,called a bundtlet mold or you can find them in flea markets
occasionally.
<snip>
I have also seen them at Micheal's or Hobby Lobby, so you might look for 
them at a hobby store that sells cake decorating supplies.

>hope this helps- i am classically trained, and much of this stuff isnt
>common to nouvelle cuisine or standard american rest. cooking
>margali
>
You are allways helpful, margali

Lady beatrix
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================