SC - Re: sca-cooks V1 #258

[Uduido@aol.com]

                      spelt was Tip o' the Day                     9/9/97

>Seriously tho', could the references in Apicius to pre-cooked spelt
whenmaking dumplings be referring to puff pastry dough? Tried it in
VehlingsBookII, Number 46, and incorporated the scallops , pepper and eggs
into the>dough. Dropped it by tblspns into hot fat (olive oil). It turned out
<snip>
notes say that it mills to a coarse flour and is used in polenta,
porridge and bread. 
<snip>

Not having seen the recipe you are all refering to, this reminds me of "fried
mush".  Corn meal mush (polenta) gets put into a pan to set in the fridge
overnight- then you slice it and fry it up in butter. quite yummy with maple
syrup and fruit- or other breakfast condements
- -brid

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