SC - below the salt

[marilyn traber]

Kathleen M Everitt wrote:

> I mentioned wanting to do an above the salt/below the salt feast a
> while
> back. Don't have a site for it yet, though. I'm working on menus, but
> until I get a site and know what the kitchen looks like, I can't
> finalize
> anything. If you have any specific questions, ask. If I can't answer
> them, someone will.
>
> Julleran

How about a nice cassoulet d'isignie for the scum below the salt [hint,
hint- I love it, make in advance in throwaway tins and freeze, reheat at
site and serve in the same tins. Yummy combination of white beans,
bacon, pork, lamb, beef, garlic sausage and chicken legs[well, it is
supposed to be confit d'oie, but goose legs preserved in goose fat can
be expensive...]

margali

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