[Sca-cooks] TRYING TO FIGURE OUT A BROTH

[Greg Tremblay]

Ooooohhhh. . . I've got the recipe at home.  I'll bring it in and send
it to you.  It's a simmered broth that comes from a variety of things, a
little chicken, a little fish, etc.

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Gregory M. Tremblay
McGraw Hall Computer Network Administration & Support
Cornell University, Department of Government
B25 McGraw Hall
Ithaca, NY  14853
607-255-9595
gmt7 at cornell.edu
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-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org] On Behalf Of Heleen Greenwald
Sent: Wednesday, April 16, 2003 11:45 AM
To: List, SCA-COOKS
Subject: [Sca-cooks] TRYING TO FIGURE OUT A BROTH

This is a multi-part message in MIME format.
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[ Picked text/plain from multipart/alternative ]
I once had a Vietnamese noodle soup called, I believe, *Pho*. The clear
broth was very delicate and a touch sweet. I have been trying to figure
out what was in that broth so that I can duplicate it.  Could it
possibly have been a lobster broth?  Any ideas?
Thanks!
Phillipa
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