SC - below the salt

[Jessica Tiffin]

Margali wrote:

>My version of Cassoulet d'isignie
>
>In a large pot place a bag of white beans, a large onion with 4 whole
>cloves stuck into it, a smoked ham hock, 2 whole carrots, 2 ribs of
>celery and a gauze wrapped bouquet garni of 2 bay leaves, a sprig of
>rosemary, a sprig of thyme, and a whole bulb of garlic peeled but not
>chopped and a half gallon of chicken stock. Simmer but not boil for
>about 1 hour. Test the beans, you want them firm and just past the
>crunchy stage.
(lots more snipped)

I assume this is period - could you give us the documentation, pretty please??

Melesine

(beginner purist on the loose)

**********
Jessica Tiffin
melesine at ilink.nis.za  *  jessica at beattie.uct.ac.za
***********
Earth too big,
sky too far,
ride six dragons around north star.
Crazy dragons stinking drunk.
Enjoy self.

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