OT - Re: SC - Filo Dough Things

[Stefan li Rous]

Anne-Marie said:

> Spread a prebaked tart shell or your phyllo dough with this and bake. Yum!
> FYI, this version with pear is from la Varenne (1651 French). I assume he
> used fresh fruit, but with the "canned in its own juice stuff", I figure
> that there shouldn’t be much difference after all that boiling.

Huh? *Which* version? Is there a recipe missing here?

Thanks.
  Stefan

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:
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