[Sca-cooks] Favorite chocolate truffle recipe?

[Susan Fox-Davis]

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>> Message: 6
>> Date: Mon, 22 Dec 2003 09:25:33 -0800
>> Oh. My. God. That syrup sounds glorious, but...  Do you know how much
>> trouble I'd get in around here if I used up a whole bottle of Champagne
>> that way?  I just boiled a goose for fat and lovely stock, and at $7 USD
>> per pound my lord husband was Not Amused.  We do have a goodly pint or
>> more of goose fat though, perhaps some kind of confit will appease him.
>>
>> Selene Colfox
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> Use the goose meat for making goose pot pies. I buy chicken pieces 
> *cheap* and boil them up for stock. The meat is usually so tender and 
> flavourful at that point, I don't have to add many seasonings. mmm... 
> I may do this tonight.
>
> Kris

This would have worked if he hadn't eaten the meat already, nibbling it 
all yesterday while the Barbarian Freehold party was going on..  SIGH. 
Putting the stock pot on ice so the fat will solidify and be easily 
lifted off is on his Honey-Do list today.  Maybe I'll make goose gravy 
with the stock, and use that in chicken pot pies as a sort of disguise.

Selene