Joke evolution: was, Re: [Sca-cooks] Re: regional names for egg dishes

[Sue Clemenger]

Doesn't that depend on how late the chicken was up, writing bad puns on
email lists? And as far as it being sauced, doesn't that seem to
indicate some type of inebreation?
--Maire, stretching for puns and most likely failing ;-(

Etain1263 at aol.com wrote:
>
> --
> [ Picked text/plain from multipart/alternative ]
> In a message dated 08/09/2002 5:58:15 AM Eastern Daylight Time,
> adamantius.magister at verizon.net writes:
>
> > and then finishing it in a coating sauce made with white
> > wine or lemon (I suppose vinegar could be involved, but I don't
> > remember seeing it offhand), and often thickened with egg yolks
> > (which might be the link to the earlier recipes where you fry
> > everything up and then add eggs and make an omelette-y or scrambled
> > entity).
>
> Hmmm..this then makes the old addage: "If at first you don't
> fricassee....fry, fry, a hen".    IOW...if your egg based sauce doesn't work
> out...just served "fried" chicken without the sauce????
>
> Etain
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks