SC - Marrow
Morgan
morgan at mt.net
Mon Dec 1 22:37:21 PST 1997
> > : margali wrote:
> attereaux are garnishes classically, which became hors-d'oeuvres.
> use a really fancy mold to make a polenta or rice mold, stick these in
> decoratively and serve to the table as an assiette voulonte, or if you
> have the really small bundlet mold[they make a 3"dia mini bundt without
> a hole in the middle] you could make the mini mold of soubise of rice,
> cut the skewer short, so it fits nicely on top of the rice lump, pipe a
> thickened paste of peas or artichoke base[not the pickled heart, but the
> actual freshly cooked base in season] around the bottom and around where
> the skewer is stuck in, and add little savory mini madelaines[scallop
> shell shaped sponge cookies] decoratively...whatever floats your boat.
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
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list