SC - Humor : On Topic, but somewhat risque.

[Huette von Ahrens]

Jane Williams wrote:
> 
> And please instruct a beginner: what's wrong with Maxine McKendrey's
> interpretation? Obviously the substitution of a blender for a scullion is a
> modern touch, but I don't see any other problems myself. What am I
> missing?

Actually, McKendry's/deFalaise's adaptation doesn't seem too dreadful
compared to some of what's out there. The main difference appears to be
that she molds and chills her Viaund, while the original specifies only
that it should be chargeaunt, or standing. If you thicken boiled fish
(especially fin fish) with enough rice flour that it will hold peaks
when hot, it's a pretty safe bet it'll mold/unmold nicely when cold.

While the suggestion to serve it molded and cold may be capricious, it
probably isn't impossible that it was done that way on occasion, even if
by accident. Maxime has made some changes to other dishes that are a
little more radical; maybe this isn't the best example. 

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com