SC - re:Iscia ex Spondylis- a bit on Scallops et al.

[Jeff Heilveil]

> 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