SC -Asian cuisine
Elaine Koogler
ekoogler at chesapeake.net
Fri May 12 06:28:42 PDT 2000
sca-cooks at ansteorra.org wrote:
From: LrdRas at aol.com
In a message dated 5/11/00 11:12:07 AM Eastern Daylight Time,
crigby at uswest.net writes:
<< I have some extra puff pastry. How would that work around the rolls? >>
Ras wrote:
That sounds good also. Since I am currently restricted to a liquid diet for 3-4 days do to severe dehydration and an ugly systemic infection, I am jealous! BTW, I do collect modern recipes also.....
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The puff pasrty should be glorious. I have used it as a personal variation for Lombard chicken pasty (Le Menagier). It sure adds a new dimension to that dish, so go for it! I also highly recommend LARD crusts/pastry. The richness and texture is almost unparalleled. A little harded to work than standard "Crisco" crust, but well worth the effort. Park your arteries at the door, though if wrapped around eggs and sausage :o)
niccolo difrancesco
(PS sorry about the liquids Ras :o( One word of support: Cuisinart! ANY food can be a liquid <g>)
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