[Sca-cooks] Pastillus

[Druighad at aol.com]

In a message dated 7/16/01 5:21:31 AM Central Daylight Time,
Marian at therosenbergfamilies.net writes:

<<
 Is capon another word for chicken or are capons another bird entirely?

 Would puff pastry from the grocer's freezer be appropriate for "thin
 crust?"
  >>


Capon's are young castrated roosters. Different bird entirely. Tend to be a
bit gamier and somewhat tough. usually used for Roasting or Stewing.


It sounds like what they are describing is more on the lines of pe crust than
puff pastry. The process is the same for pie crust, but puff pastry is made
from mille fouix, or thousand layers, by layering dough and butter in a very
time consuming process. A thousand turns and folds. So If you were going to
use store bought, pie crust would be the better idea. But I'd avoid the
frozen and get the kind that comes in the refrigerator section.

Finnebhir