SC - Syllabub - does anyone have a period recipe?
ChannonM at aol.com
ChannonM at aol.com
Tue Oct 19 15:17:03 PDT 1999
In a message dated 10/18/99 9:12:19 PM Eastern Daylight Time,
ahrenshav at yahoo.com writes:
<< I didn't like the fact, according to
Ms. Lorwin, that the apple was not to be eaten. >>
I whole-heartedly agree, however I developed a way to use the apple as a
"dipper" for the snowe. I chose big beautiful red delicious apples (I know
they are not pippins but they are soooo beautiful), polished them to a sheen,
then cored the apples, and using a device I don't know the name of but it
essentially divides the apple into 1/8 ths very cleanly, tied the apple
together with gold ribbon and sprayed with lemon juice to prevent browning of
the edges. I stuck the rosemary in the centre just the same and every table
just undid the ribbon, and could use the apple as a dipper into the
cream/meringue. I added additional apple slivers etc around the outside of
the dish with the Gauffres (see previous post on wafers or email me about Le
Menagier's wafers). The crowd was pretty happy.
Hauviette
Hauviette
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