SC - re:Iscia ex Spondylis- a bit on Scallops et al.
Jeff Heilveil
heilveil at uiuc.edu
Thu Jul 13 06:57:52 PDT 2000
> I have two sauce recipes for them - Cereleun Blue sauce (from Redon's
Medieval Kitchen) and a Green sauce (from Santich's Original Mediterranian
Cookbook).
>
> I need two others - preferrably a dark sauce (I was thinking a Pepper one)
and one of a different colour
You will probably get oodles of *mustard* sauces which is what I
recommend. I like the one I used for my last feast, which unfortunately
is buried somewhere ( it's in the Flory-thingy) that is
Mustard-Horseradish-Ginger. I now have to make it & keep on hand for my
sweetie. . . . . .
Caointiarn
More information about the Sca-cooks
mailing list