[Sca-cooks] Favorite Healthy period dishes, recent study on vitamin absorption

Anne-Marie Rousseau dailleurs at liripipe.com
Mon Aug 14 12:36:51 PDT 2006

again, different philosophies. Rather than changing the recipe so substantially as 
to drop main ingredients like the suet and marrow, I would choose another recipe 
that is inherantly lower in fat. if I had to. ;)

your mileage may vary of course....


On Mon Aug 14 13:16 ,  sent:

>I drop the suet & marrow, increase the proportion of dried fruit.  That and the 
spices make for a moist, thick coffin pie.
>Once, for a veal custard pie, I used ground veal (taking the 'hak on a borde 
small' directive to the extreme) and -- after draining -- layered it with lightly 
sauteed dried fruit before topping it with the custard and baking.  Again, the 
spices and fruit made up for the missing fat.  At least, I got not 
complaints...just a lot of eyes rolling back into heads. :)

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