SC - REC: BAID MASUS

[Decker, Margaret]

> Phillipa Seton said
> For tonight's supper I made  **Baid Masus** from His Grace's Miscellany.
> I 
> had never made it before.  It was delicious!  A very straight forward
> recipe 
> and easy to make.  I didn't have any *mastic* however.  (I hope everyone
> got 
> my previous post on mastic - a liquorice flavored sap)  And instead of
> frying 
> up the celery in oil, I used cooking spray.  Now here is the recipe:
> 
	snip
>  Crush saffron into vinegar; pour vinegar into pan with 
> celery. Immediately crack in whole eggs and let cook, covered, until egg 
> white is set. 
	Why do you wait to crush the saffron at this point? I was trained to
start the saffron soaking before I did anything else so the flavor and color
was pulled out. Am I missing something? Margarite