SC - coffe and tea at events

[Mordonnade]

re: fondue
There's Digby's cheese, and my favorite from la Varenne (1651). La Varenne
is sauteeing onion/chives/shallots in butter, add cubed cheese, melt and
spread on bread. Stick it under the broiler till its all brown and bubbly.
Yum!

ok ok ok la Varenne isn't medieval. sheesh! :)
- --Anne-Marie

- ----------
> From: Russell Gilman-Hunt <conchobar at rocketmail.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - fondue? 
> Date: Friday, January 23, 1998 3:21 PM
> 
> (probably OOP, but I don't feel up to asking the obvious 
> question, just to feel silly for asking another 'is blah
> period, I really like it' question.)
> 
> Just out of curiosity, I finished making a nice cheese 
> sauce for dinner last night, and stuck a piece of bread
> into the pan to finish cleaning out the cheese sauce
> after I poured it onto the potatoes.  How much different
> from 'cheese sauce' is fondue?  
> 
> 
> 
> ===
> "The natural flights of the human mind are not from pleasure to
> pleasure, but from hope to hope." -- Samuel Johnson
> 
> Conchobar 
> Jambe de Leon, AoA, WOAW
> A&S Champion of Three Mountains
> Apprentice to Ollamh Lonergan Fionn O'Flaherty of Adiantium
> 
> 
> 
> 
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