[Sca-cooks] Trifle (?OOP) was victoria

[lilinah at earthlink.net]

Can't speak to the issue of whether or not it's period, but there's a
really good recipe for trifle in one of Julia Child's cookbooks. It
doesn't belong to me, but i can ask my friend for the title. (the
book also has a recipe for baklava in it)

First you make the cake, a basic genoise, i believe. Not difficult,
and all ready to soak up the liquid.

Next you make the creme anglaise - definitely no starch, just egg
yolks and cream and sugar and vanilla.

She says to use jam, IIRC, but what i did was, before making the
creme anglaise, i took a pack of unsweetened frozen raspberries,
dumped 'em in a sauce pan and cooked 'em down with a little sugar
until they weren't too wet. I don't like them too sweet.

THEN i made the creme anglaise. That took LOTS of time, stirring and
stirring and stirring and stirring over a low fire until it was just
the right degree of custardy creaminess. It isn't hard, it just
requires uninterrupted, unrelenting attentiveness.

Then it gets assembled: slice the cake and lay it on the bottom of
the serving dish. Julia recommends something of clear glass so you
can see  the pretty layers ...and here's where the recipe played
right into the old "Saturday Night Live" Julia Child spoofs - i can't
remember the quantity, but the recipe called for a *hefty* amount of
sherry and brandy or rum. So, we pours it in, and that genoise just
soaks it up. (there's more toward the end to complete this story)

Then layer on the fruit and then the creme anglaise - and, of course,
if you really want to hear your arteries hardening, you can put some
whipped cream on top.

(story continued) Well, so we cut it up - there were just the two of
us - and dig in. We each ate the equivalent of 2 servings. Whew! the
world was spinning - the quantity of alcohol was THAT much.

Anyway, the NEXT time we made it we used MUCH less alcohol :-) It was
still super scrumptious.

Anahita / Subaytila