SC - Cow udder

[Nick Sasso]

>The only recipe I know of (which is certainly not to say the only
>one there is!) that calls for fish scales uses them, optionally,
>ground, to fortify the gelling of a galentine.  They're not there
>for flavor, they're there for gelatin.

I will try to see if the recipe is listed in her article.  Some of them she
just talks about the others she includes the recipe in German and English.


Clare St. John


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