SC - cominee sauce
Seton1355@aol.com
Seton1355 at aol.com
Sun Sep 26 05:20:27 PDT 1999
I must admit, I have had great success in serving a salmon pasty (baked in a
puff pastry with saffron, ginger, pepper, cheese and eggs), based on the
Menagier's recipe for rissoles. However, unsauced, non breaded or deep fried
fish is not what I have seen as beeing welcomed at feasts and I guess that's
what I was alluding to. I'll try to be more specific in the future
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