SC - Marrow, now longer post
Michael P Newton
melc2newton at juno.com
Tue Dec 2 15:52:28 PST 1997
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
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