SC - Grits

[D. Clay-Disparti]

Ian van Tets wrote:

> I got this out of Maggie Black's book too (this was the first one
> that made me think all might not be well with her redactions).  She
> states at the front of one of her other books that cheese ruayn
> (rewain, etc.) is brie (substantiation, anyone??)

Elizabeth suggests that the reason is probably the recipe for "Tart of
Brie," which specifies "cheese ruayne." I think one of the glossaries
identifies cheese ruayne as "soft cheese."

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


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