[Sca-cooks] Gooses, stuffing, endoring, ovens

[Stefan li Rous]

Constance gives a pretty good discription of what she did, as well as
the other methods she tried and the results she got with them in the
article that I initially highlighted. Which is one of the reasons I
wrote the initial message in this thread.

Anyway, here is the article again:
Chastlete-art     (18K)  4/ 4/02    "Chastlete, a Pastry Castle" by Lady
                                       Constance de LaRose.
http://www.florilegium.org/files/FOOD-SWEETS/Chastlete-art.html

> Please let us know how you do it.  I've tried doing pommes doree a number of
> times, with a notable lack of success so far as the endoring is concerned!
>
> Kiri
> ----- Original Message -----
> >
> > Actually, if you use the right recipe and cook it correctly, it can indeed
> > look like gold.  Even in modern lights.  Oh, not like the edible gold gilt
> > you can buy, but it does look rather like a thin layer of molten gold has
> > been poured over the object.
> >
> > Constance

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****