SC - brie
david friedman
ddfr at best.com
Mon Feb 1 10:51:31 PST 1999
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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