[Sca-cooks] bitter orange recipes
Karen Lyons-McGann
karenthechef at gmail.com
Wed Mar 28 00:24:28 PDT 2012
setting aside the pheasant the sauce goes on, this sounds marmaladish.
Then again, I have marmalade on the brain ( see my previous post).
Bonne
On Mar 27, 2012, at 8:25 AM, Sharon Palmer <ranvaig at columbus.rr.com> wrote:
> Fasan 1. A pheasant roasted warm with a sweet Pobrat sauce. Take wine/ likewise also a little vinegar/ saffron/ cinnamon and Seville orange sliced in it/ sour lemon or citron made well sweet/ and let boil up with it/ that it becomes thick from sugar/ like this it becomes good and also well tasting.
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