[Sca-cooks] pate
Prydwen
gryphon at carlsbadnm.com
Wed Jun 6 08:19:04 PDT 2001
At 11:05 AM 6/6/2001 -0400, you wrote:
>Philip & Susan Troy wrote:
>
> >
> > Probably cubing the raw meat and marinating in a shot of Islay malt,
> > either Laphroaig or Bowmore, with some fresh sage, parsley, and perhaps
> > some chervil for a few hours before chopping up, possibly with another
> > small splash of the true, the blushful Hippocrene, in the mix before
> > cooking, is what I would do.
> >
I'd rather Ardbeg, thank you...
Prydwen
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