SC - ?

[Cindy Renfrow]

Sorry, dear.  Been busy cleaning & cooking for an expected onslaught of
relatives - no time to play.  But I do have a question for you - what kind
of honey did you use, and do you think the honey turned the meat
copper-colored?

Also, do you think we are to lay on the onions & parsley in the
diamond-backed pattern? The same picture book has a photo of a sturgeon in
aspic, with garnishing inside the aspic.  It looks very nice.

Yours in haste,

Cindy/Sincgiefu

>OK, folks. I realize that all work and no play makes Jack a dull boy BUT I
>did wrestle for 2 days with the Mock Sturgeon recipe and  sort of expected
>some kind of comment, especially from those who would be in the know about
>such things.
>
>The lack of critique is somewhat disturbing. :-( I can't imagine that the
>discussion of a single French word would be more interesting than finding out
>that a period recipe newly redacted and which produced a very good end result
>(which by the way, is absolutely out of this world with brown mustard. :-))
>quite to the contrary of what was expected by the armchair enthusiasts among
>us.
>
><end of rant>
>
>al-Sayyid Ras al Zib
>
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