[Sca-cooks] Platina's turnips

[Elaine Koogler]

Actually, I usually don't melt it, but rather put pats of it on the layer,
much as I do when making mac 'n' cheese.  I guess I never really considered
the part where it says you should pour on some butter.  I'm not sure how
that would work with layers, but I guess it'd be ok.

Kiri (sorry for the confusion!)

On Tue, May 13, 2008 at 9:22 AM, Terry Decker <t.d.decker at worldnet.att.net>
wrote:

> Just double-checking: 1/8 *quart* butter - does this mean the butter
> > should be melted?  I don't recall seeing that mentioned in any of the
> > recipes I've seen, but it may be one of those "everybody knows you melt the
> > butter" sorts of things that don't actually get written into the recipe.
> >
> > Sandra
> >
>
>  From Platina, "Make a first layer of cheese in a pan oiled with butter or
> >
> >
> fat, the second of rape and so on, continuously pouring on spice and some
> butter."
>
> The instructions suggest that the butter, at least that portion placed on
> the turnips, is liquid.
>
> Bear
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