SC - Galette de Dame Carcas

[Decker, Terry D.]

In a message dated 97-12-08 16:42:12 EST, you write:

<< I'm finding it hard to imagine a sweet pudding-like dessert
 with pork or some sort of fatty cracklings in it, but just because it
 seems strange to me doesn't prove anything at all!
  >>

Since so many recipes from period seem to me to resemble mincemeat and I have
no aversion to sweet meat , I often serve a wonderful relich made with apples,
onions, green peppers , garlic , pepper and brown sugar to accompany roast
pork.

The use of cracklings with the bread crumbs, etc. was, I tho't, rather tasty.
Since I have posted much lately I tho't I'd give someone else a crack (:-)) at
this but if you wish I can post my redaction.

Ras
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