[Sca-cooks] A Sallet of all Kinds of Hearbes and Cucumbers
ursula at tutelaries.net
Fri Jul 30 00:12:33 PDT 2010
On 7/28/2010 1:48 PM, Huette von Ahrens wrote:
> The last time I served it, I used the
> Moroccan Preserved Lemon, but most people didn't like it. It is
> expensive to buy, so I left it out of this recipe, but YMMV. I know
> very few modern people who would eat fresh lemons sliced in a salad.
Aren't you a fellow Caidan? If you have a jar, I can hook you up with
some lemons and salt!
To me, though, "Lemmans payred and sliced" suggests just the flesh, not
the peel (which is usually the predominant taste with preserved lemons).
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