SC - Syllabub - does anyone have a period recipe?

[ChannonM at aol.com]

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
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================