SC - Question on Butters

[Joyce A. Baldwin]

Were you the one cooking feast at Celtic Massacre? we had some really
GARLIC butter served there. It was great added to the beef/Barly soup and
otherwise cleared sinuses wonderfully. I liked it but concensus was too
much garlic. The herb butter was more happily received.
 Genevia

On Thu, 5 Nov 1998 14:09:00 -0500  "Peters, Rise J."
<PetersR at spiegelmcd.com> writes:
>I wrote:
>
><< I just went through this same process this past weekend!  (Even 
>down to
>the
> beef y-stewd).  And we went very overboard on butter, we had about 
>half a
> pound per table of 8 (there were these neat little crocks to put it 
>in and
> we just got carried away).  The  majority of it came back,..."
>
>And Lady Diana (hi there!) responded:
>
>>>	That seems just a tad light to me......... I'd be more 
>inclined to
>go with
>the 1/2 lb per table, or at least 1 1/2 sticks.
>
>Well, I =did= go with 1/2 pound per table, and I ended up throwing 
>more than
>one stick worth per table away.  It seems counterintuitive to me too, 
>that's
>why I overestimated so grossly when I cooked this feast.
>
>>>But a lot does depend on how
>much bread you are serving to mop it up,
>
>Well, all the tables had more bread than they ate.  So it wasn't a 
>shortage
>of bread that was driving the consumption of butter.
>
>I'll agree; it seems to me, too, that each table should get two sticks 
>of
>butter.  All I can say is that in my most recent experience, that 
>resulted
>in lots of wasted butter.
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