[Sca-cooks] Assistance interpreting a recipe (long)
ranvaig at columbus.rr.com
ranvaig at columbus.rr.com
Sat Jan 24 13:55:32 PST 2004
>This mixture/batter should be firm
>and make ravioli.
Could this mean firm enough to make ravioli? Specifying a texture
rather than directing you to actually make ravioli.
>When they are cooked cut two of them into two large
>pieces each, and the other two cut into small pieces
>of one hand span each.
Could it mean cut each spleen in half and cut each half into slices,
so the various colored filling show?
Ranvaig
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