[Sca-cooks] Champagne Truffles Revisited

[Sue Clemenger]

AEthelwynn's still playing?? How wonderful! Does she still do that 
amazing silk embroidery? When I knew her, she had this amazing, 
ever-evolving outfit to which she was forever adding embroidery.....
She was one of the first laurels I ever met...used to get her and Mst. 
Katlin confused all the time (they lived in a group a far piece from 
where I was, and to this complete newby, there wasn't much difference 
between one woman wearing a byzantine-influenced tee-tunic, and another 
woman wearing anglo-saxon influenced clothing! <g>)
She moved out of kingdom a looooong time ago, but we still remember her!
--maire, now returning you to your regularly scheduled food discussions....
(OFC: I'm in the middle of making mustards, for what that's worth! 
Thanks to everyone who's posted on the topic in the last 3 or 4 
years....I saved the posts and links, and am now having a lot of fun, 
even if my little kitchen *is* rather pungent with vinegar!)

Christine Seelye-King wrote:
> I sent the discussions about champagne reductions and truffles from a few
> months back to our local truffle maker, Mistress AEthelwynn Thraedgild.
> Below is her report on how it went. Adamantius, do you have any comments
> that I could send back her way?
> Christianna
> <snipped>