SC - cuskynoles
MdePeyriac
MdePeyriac at aol.com
Tue Jan 20 19:23:09 PST 1998
>Ok, I'm gonna show my newbie-ness and lack of knowledge here...
>
>> Could I get away with cooking whole fish (let's say salmon, for
>argument's sake; it's >my favorite fish anyway) and gold-leafing it? Would
>that be even remotely period? And if >it were, anyone have any suggestions
>as to what recipe/sauce to use?
>
>Is food with gold leaf on it edible? I would have thought it would be
>poisonous...
>
>Karla
Gold is essentially a non-reactive metal. It should pass through the
digestive tract intact. I wouldn't recommend eating large quantities of
it or let the revolting peasants melt it before serving it to you.
In this particular case, I think the gold is for pretty and would be
removed with the skin before eating.
Bear
>
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