SC - Aoife List - Was: Substitution VERY LONG

[RichSCA@aol.com]

There is a recipe in Scully's Early French Cookery for a Green Sage sauce that
is marvelous with chicken.  I'll try to find and and post it tomorrow.  I served
it last fall with chicken chunks for a luncheon and folks were spreading it on
bread/eating it with their fingers when the chicken was gone!

Kiri

allilyn at juno.com wrote:

> Don't worry about the fighters and their pickles.  I served purchased
> ones, 2 kinds, for lunch at a July fighting event.  Thought I had too
> many, but the price was right on the extra large cans.  Wasn't enough.
> They scarfed them!  Kitchen full of plaintive fighters, with big, wistful
> eyes and empty pickle dishes: "More, please?"
>
> Hard boiled eggs have been appearing with great regularity at lunches in
> AEthelmearc, and I thought they'd had enough, but so many people asked
> for them, we boiled them up and they went, too.  Also had individual
> turnovers made by M. Alasdair, very labor intensive but good.  Margaret
> suggested putting some chopped apple in with the chopped chicken.  Great
> combination!
>
> Regards,
> Allison,     allilyn at juno.com
>
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