The Mudcat Café TM
Thread #165215 Message #4067366
Posted By: Charmion
05-Aug-20 - 09:33 AM
Thread Name: BS: Recipes - what are we eating?
Subject: RE: BS: Recipes - what are we eating?
The oyster bone was a particular treat for a small child in my family, and the chicken's tail was the parson's nose, or the Pope's nose, or (when we were feeling extra ecumenical) the Moderator's nose.
Now that I carve the chicken, the oysters and the Moderator's nose are MINE. Himself gets the legs.
Answering Steve's question about the egg yolks: They went into the rich French pastry I made for Saturday's sour-cream cherry tart. It's a fairly ridiculous recipe with a quarter pound of butter and three yolks, and a damnable nuisance to roll out, but I've never found anything better for a fruit-and-custard pie.
The cherries were the light red Montmorency type known around here as "pie cherries", and I made the custard with crème fraîche (now available in Perth County!) instead of American-style sour cream, and it was boffo.
I probably won't make another pie until Thanksgiving, when I will use the frozen remainder of the pumpkin pulp yielded by last year's Hallowe'en shrunken heads. For that, English-style plain pastry is best.