[Sca-cooks] online glossary

[rcmann4 at earthlink.net]

On 16 Jun 01,, Philip & Susan Troy wrote:

> Y'ever see, in the glass cases at the expensive butcher shops, whole
> beef tenderloin roasts covered with white fat and tied up? (Sometimes
> this is done with bacon.) That is barding. It can also be done with
> pheasants and various other dryish poultry, certain cuts of veal, etc.

Nola uses this technique in two different poultry recipes (#34 & #49).


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
now at a new address: rcmann4 at earthlink.net