[Sca-cooks] Coffyn pan?
audreybmorin at gmail.com
Wed Jan 16 17:39:36 PST 2008
> free-standing pies and tarts are made with what amounts
> to a modern-ish hot-water-and-lard, or equivalent, pastry,
Waitaminute... We have the eternal questions about bread bowls... it
shouldn't be *bread* bowls, it should be *pastry* bowls! Cook something in a
coffyn, take off the upper crust... voilà!
I wonder why I never thought of that. Or have I been gone long enough from
this list that this has been brought up before and I'm just restating old
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