SC - Fw: A Tribute to Beer

[Louise Sugar]

Actually I once saw, in one of the myriad catalogs that I used to get,
pre-blown out goose eggs and I can remember my great grandmother making
aspic eggs.  she filled the blown out eggs with a beef aspic, chilled them
to solid, peeled, and arranged them on wilted greens with other stuff....I
was only 3 yrs old at the time so forgive my lousy memory of what else was
in the dish......

BTW not period but Jello now has egg-shaped molds for use with Jello at
easter time...seems that these would work just as well....Mmmmmm I think I
know what I am going to experiment with later this week  :D

Dragonfyr
- -----Original Message-----
From: Kathleen M Everitt <kathe1 at juno.com>
To: sca-cooks at Ansteorra.ORG <sca-cooks at Ansteorra.ORG>
Date: Sunday, October 12, 1997 10:37 PM
Subject: Re: SC - Illusion Foods Challenge


>On Sun, 12 Oct 1997 10:01:38 -0500 (CDT) alysk at ix.netcom.com (Elise
>Fleming ) writes:
>
>>From what I have seen, illusion foods recreated real
>>foods with a surprise.  You really _might_ stuff an egg shell with
>>custard and cook it to set.
>
>>Alys Katharine
>
>
>Okay. I saw this recipe in one of the new cookbooks I got this summer and
>I was thinking about trying it. But how to you get enough egg shells
>without killing yourself? I once tried blowing eggs out of shells and it
>took me hours to do a half dozen and I almost died from
>hyper-ventilation! :-) The recipe says patch the holes with flour and
>water paste before baking, so I can't imagine that you could make the
>holes all that big. Also, how do you then fill them up with custard? A
>piping bag with a very small tip, maybe?
>
>Help!?
>
>Julleran
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