[Sca-cooks] Quince Query

[Antonia Calvo]

David Friedman wrote: 
> Can someone more familiar than I am with nouvelle cuisine enlighten me 
> as to which of my guesses, or what other interpretation that I haven't 
> thought of, is most likely?

It looks little different from a modern recipe for quince jelly.
http://simplyrecipes.com/recipes/quince_jelly/


-- 
Antonia di Benedetto Calvo

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Habeo metrum - musicamque,
hominem meam. Expectat alium quid?
-Georgeus Gershwinus
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