SC - quenelles again...

[CBlackwill@aol.com]

> Anyway, I'm about to embark upon a journey
> of exploration into the mysteries of mustard, and I was
> wondering where you got your recipe?   I think I have
> most of the recipes floating about, but I'd really like
> to know which one I tasted that day.  (or at least the
> likely candidates.)
>
> Thanks!
> -Magdalena

Not being home right now I can only guess but I did
deliberately use easily available sources. Probaby
Pleyn Delyt or The English Housewyf. I did a honey
mustard (Lombard) and a coarse ground very hot
mustard.

They are easily available and extrememly easy to
make.

Gunthar