[Sca-cooks] Baileys, was Frittering Laurels

[Elaine Koogler]

Phil Troy / G. Tacitus Adamantius wrote:

> Also sprach Elaine Koogler:
>
>> This sounds very similar to a cream dish I was served when in 
>> Scotland some years back...it was made with Glayva instead of 
>> cognac...and I don't have the recipe, unfortunately...but, from your 
>> description, this sounds like the same stuff.  Glayva is a liqueur 
>> made with Scotch...and is wonderful, much better, IMHO, than Drambuie.
>
>
> Were they calling this athelbrose?
>
> Adamantius
>
To be honest, I don't remember.  It has been a number of years 
ago...probably 15 or more.  But I'll never forget the taste!  It was a 
'prix fixe' dinner at a hotel in Edinburgh.  I also clearly remember 
that they served shots of Glayva with the haggis.  First time I ever had 
haggis...and, oddly enough...I loved it!  It kind of reminded me of 
scrapple, which my Grandmother Koogler used to make every November when 
the hogs were butchered.  I suspect that the methodolgy is quite 
similar...oatmeal instead of cornmeal, mutton instead of pork...steamed 
instead of fried.

Kiri