SC - Deletable PC stuff, only partly to do with food.

[marilyn traber]

Philip & Susan Troy wrote:

> Was the discovery which was made by the lady you
> mention that the original version of the dish was not cured, or that
> the
> dish was unpleasantly salty if cured? I had understood that the
> original
> version was for slightly cured pork.

that even aftre rinsing the top layers were too salty, she saved it by
stirring all the layers together and adding a quart of stock making it
into soup.

>
>
> Dealing with geese in quantity sounds like fun. At least more so than
> chickens, I suspect. Will these geese be properly fattened for lovers
> of
> goose liver?
>
> Adamantius

But of course! I figure a dozen geese will make a 6 cup terrine of pate,
now if  I could just find a source for the truffle shavings in oil I
used to get in france, it would be great.

margali

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