James of the Vayle
jamesofthevayle at gmail.com
Tue Mar 18 15:52:59 PDT 2008
Thankyou for your interest.
I got the idea for the pastry fo River birds from Le Menegier:
River Birds. In pastry, and with cameline sauce or better put in the pastry
when it is cooked; the head, legs and feet are left out.
The almond milk and pomegranite juice were cooked as a cameline sauce with
These things were quite large: 11 inches in diameter and at least just as
On Tue, Mar 18, 2008 at 12:23 AM, Robin Carroll-Mann <rcarrollmann at gmail.com>
> On Mon, Mar 17, 2008 at 11:40 PM, James of the Vayle
> <jamesofthevayle at gmail.com> wrote:
> > Pastry of River Birds (large ornate 'coffins' actually domes of flour
> dough encasing duck halves and
> > quarters with almond milk and spiced pomegranite juice added halfway
> during cooking
> Welcome. Your feast sounds lovely. May I ask what the
> source/inspiration for the above dish was?
> I look forward to hearing more about your culinary endeavors.
> Brighid ni Chiarain
> My NEW email is rcarrollmann at gmail.com
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