SC - Russian dishes

[Richard Keith]

>Or, do you all think that "shortbread" can contain milk, eggs, and spices?
>And, how _thick_ do you think shortbread should be?

I'd wager that the modern version of shortbread is a pared down version of 
the original.  I'm not overly fond of the modern version
of the recipe.  I will probably play with the milk eggs and spices version 
sometime.  It sounds more palatable (to me) than just the sugary taste of 
the modern recipe.


Cadoc
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Cadoc MacDairi, Mountain Confederation, ACG

" The autumn air thickly fills my lungs so sweetly
  Reminds me of her smoky breath with wine
  And this boquet of maple and oak leaves..."

            Type O Negative -- "Creepy Green Light"

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