Haggis and lamb tummies was Re: SC - More lamb

[James Gilly / Alasdair mac Iain]

Stefan li Rous wrote:
> 
> Helen asked:
> 
> > > >Also, what is crayfish jelly?
> > > >
> > > >"Side dish: crayfish jelly, loach jelly, small rabbits and pigs.
> >
> > Thank you Elizabeth,
> >
> >         I saw the recipe, but I do not know what it is.  Is it a jelly (for
> > bread) or more like an aspic?
> 
> I assumed it was an aspic. You may find some useful comments about aspics
> in this file in the FOOD section of my Florilegium:

Crayfish jelly is most likely a solid, clear fish jelly (crayfish don't seem
to have the right kinds of proteins to gel on their own, ditto crabs,
lobsters, and shrimp) flavored and garnished with crayfish. If you've ever
seen head cheese in the market, it's probably something along those lines,
except made with fish and crayfish instead of hog's head. Not unlike a jellied
shrimp salad, which actually sounds to me like it might be pretty good.

Adamantius
Østgardr, East
- -- 
Phil & Susan Troy

troy at asan.com
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