SC - big spice question

[david friedman]

At 9:29 AM -0400 4/10/99, Robin Carroll-Mann wrote:
>And it came to pass on 10 Apr 99,, that Alderton, Philippa wrote:
>
>> Phlip, who is currently going through her cookbooks looking for something
>> with lots of saffron, just so she can rename it after Cariadoc......
>
>I have a lovely recipe for Lombard Sops.  The second sentence is "and
>cast into it much saffron, that it should be quite yellow and very deep in
>color".  It's a simple, yummy-looking recipe, and one I hope to redact
>soon -- strata of cheese and toasted bread, baked with a saffron-infused
>broth.

You are both very wicked people. Which of you somehow inserted "Moorish
Chicken" in the period Portuguese cookbook?

David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.best.com/~ddfr/


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