[Sca-cooks] Greetings

James of the Vayle jamesofthevayle at gmail.com
Wed Mar 19 20:17:35 PDT 2008


Great  Idea.  My phots are limited as I don't usually have the time to take
pictures, but am working on it.  here is a link to what photos i do have for
the above the salt feast I posted earlier.

http://flickr.com/photos/22681518@N06/sets/72157604167297678/



On Wed, Mar 19, 2008 at 8:45 AM, Olwen the Odd <olwentheodd at hotmail.com>
wrote:

>
> 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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