SC - Re: emulsified sauces

[Olwen the Odd]

Since the live bird market closed some time back, I am unable to find 
partridge, quail, guiena, dove, or most other birds.  Since I now live in 
Balitmore city (ick) instead of the country, I no longer have the luxury of 
going to find winged supper in the back yard.  Anyone know where I can 
locate such around my parts?  I have seen some of these offered up as frozen 
solid objects, but it seems to destroy the delecate flavor.
Olwen


>From: "Vincent Cuenca" <bootkiller at hotmail.com>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: SC - Re: emulsified sauces
>Date: Tue, 03 Oct 2000 13:34:12 GMT
>
>>
>>With what kind of food is this sauce used?
>>
>>Elizabeth/Betty Cook
>>
>The sauce is for roast partridge served on a layer of toasted bread soaked
>in lamb broth.  You alternate layers of bread and partidge and pour the
>sauce over it all.  Sounds pretty tasty.
>
>Vicente
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