SC - Food Attitude
Elaine Koogler
ekoogler at chesapeake.net
Sun Apr 23 17:59:11 PDT 2000
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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