[Sca-cooks] Greetings

Olwen the Odd olwentheodd at hotmail.com
Wed Mar 19 06:45:49 PDT 2008


Pictures are ALWAYS a plus!!!!!!!

...and welcome!

Olwen the Odd


>
> 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
> other ingredients.
>
> These things were quite large: 11 inches in diameter and at least just as
> high.
>
> James
>
> On Tue, Mar 18, 2008 at 12:23 AM, Robin Carroll-Mann 
> wrote:
>
>> On Mon, Mar 17, 2008 at 11:40 PM, James of the Vayle
>>  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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>>
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