SC - Serving Temperature of Food

[grizly@mindspring.com]

Sounds good...and it is very similar to the Spanish recipe referenced in a previous
message.

Thanks to everyone for your suggestions.  I think we can safely say that the denizens
of the small town of Smeewick will have Sparrow Grass in some form or another at this
feast!

Kiri

Philip & Susan Troy wrote:

> Elaine Koogler wrote:
> >
> > Thanks, Bear.  The only one that really fits in with what I was trying to do is
> > the one from Digby...the savory toasted cheese one.  However, this dish is
> > almost overused in Atlantia...and I was looking for some things that are
> > different!
> >
> > Kiri
>
> IIRC, what Digby says is you can use the butter left over from boiled
> asparagus or other boiled sallet, and if you feel like it you can throw
> in the vegetable solids from this butter (i.e. leftover asparagus,
> etc.). It seems as if boiled, buttered asparagus, possibly with the
> butter eaten up with a little citrus juice or vinegar, would be
> immediately recognizable to Digby and Co., even without the cheese.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
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