[Sca-cooks] Cailte's Christmas dinner
Kathleen A Roberts
karobert at unm.edu
Wed Jan 3 07:04:06 PST 2007
On Wed, 3 Jan 2007 02:01:35 -0600
Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Cailte mentioned:
>
> I assume this bakes a roast coated in salt? Is the
>horseradish an
> addition to the usual salt? Did you use a prepared
>horseradish sauce?
> Or perhaps chopped, fresh horseradish mixed in the with
>salt? I've
> often liked horseradish sauce on top of slices of roast
>beef (and
> fried mushrooms) so this sounds like it might be good.
>
not encrusted, just covering the top of the roast.
prepared vinegar horseradish, yes.
> <<< sherried 'shrooms (to replace gravy) >>>
>
> Was this sauteing mushrooms in sherry? Although that
>sounds more like
> just delicious mushrooms and not anything like gravy.
>So, maybe
> there's more to it than that.
>
sherried chopped mushrooms mixed in with the broth and pan
drippings, thickened a bit with cornstarch. actually more
gravy like when all was said and done.
cailte
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
Coordinator of Freshman Admissions
University of New Mexico
Office of Freshman Admissions
505-925-9590
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