[Sca-cooks] Question about pie

[jenne at fiedlerfamily.net]

> How would it do as small tartlets?
> People will sometimes eat "green" food if it's
> in a small biteful rather than slices.
> Sometimes if you label the greens that also helps.

Yes, that was the suggestion people made (we also wrapped the extra
filling in puff pastry and made little tarlets... I had one for lunch, it
was yummy.)

The question I had, was did the adding eggs when the pie was already hot
likely make a difference?

> Johnnae llyn Lewis  Johnna Holloway
>
> jenne at fiedlerfamily.net wrote:snipped
> > The pie was lovely and puffy, and hardly sank at
> > all even when cold. (Of course people commented that if we served it at a
> > dayboard we'd have to have some sort of 'Yes it is delicious' sign up
> > because the filling turned out Grinch green!)
>  Puffed up nicely! Beautiful shade of spring green. Our
> > tasters claimed it tasted like broccoli.
> >
> > -- Jadwiga
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-- Jadwiga Zajaczkowa   jenne at fiedlerfamily.net
"The art of losing isn't hard to master;/so many things seem filled with
the intent/to be lost that their loss is no disaster.
Lose something every day. Accept the fluster/of lost door keys, the hour
badly spent." -- "One Art", Elizabeth Bishop