HDTenEightyP/NetNews huggingface dataset:
From: arielle@taronga.com (Stephanie da Silva)
Subject: Lemon Glaze for Lemon-glazed cheesecake
Keywords: A gross omission
Organization: Taronga Park BBS
Date: Sat, 29 Aug 1992 11:47:34 GMT

It has been brought to my attention that I neglected to include the glaze
for the lemon-glazed cheesecake.  So here 'tis:

Lemon Glaze

1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt

3/4 cup water
1/3 cup fresh lemon juice
1 egg yolk

1 tablespoon butter
1 teaspoon grated lemon rind

In heavy 1-quart squcepan mix sugar, cornstarch and salt.

Combine water, lemon juice and egg yolk and add to sugar mixture.  Cook
over low heat, stirring constantly, until mixture comes to a slow boil
and thickens.

Add butter and lemon rind.  Allow to cool slightly, but spread on
cheesecake before glaze sets.
-- 
Stephanie da Silva                                    arielle@taronga.com
  "Isn't it romantic?  When roosters fall in love... they lose
                                     all reason...." -- Peepers the Mouse
Newsgroups: rec.food.cooking
From: tomp@acpy01.att.com (Tom Purcia (CXNIXPT1))
Subject: Re: Cake Anyone??
Organization: AT&T IMS - Piscataway, NJ (USA)
Date: Tue, 1 Sep 1992 15:35:00 GMT

In article <1992Aug31.185703.976@intacc.uucp> xi@intacc.UUCP (Tony Fong) writes:
>
> 
>Hello!!
>  I am another CAKE LOVER!!  And I'm always looking for something new to try..
> Does anyone out there have a good recipe for a good CHEESECAKE? Actually any
>cake will do as well!!  Thanks!
> 
>-Tony Fong  xi@intacc.uucp  (Toronto)

 Hi all,

 The following is from Gourmet Magazine a couple of years ago. I
 have made it numerous times and each time it comes out fantastic.
 
 Thanks,
 Tom Purcia
 attmail@tpurcia


 Pecan Pumpkin Cheese Cake
 -------------------------
 
   Crust:
 
        3/4 cups Grahm Cracker Crumbs         1/4 cup sugar
        1/4 cup Melted butter                 1/4 cup Light Brown Sugar
        1/2 cup finely chopped pecans
 
   1: Grease a 9in Spring Form pan
   2: Combine ingredents and press into pan up about quater in. on side.
 
 
   Filling:
 
        1 1/2 cup solid pumpkin              1 1/2 tsp cinnamon
        1/2 tsp nutmeg                       1/2 tsp ginger
        1/2 cup light brown sugar            2 tbl heavy cream
        1 tbl cornstarch                     1 tbl bourbon
        3  8oz packs of Cream Cheese         1/2 cup sugar
        1/2 tsp Salt                         3 Eggs
        1 tsp Vanilla
 
   1: Preheat oven to 350
   2: In a bowl combine pumpkin, eggs, cinnamon, ginger, nutmeg, salt
      and brown sugar.
   3: In a bowl with an electric mixer cream together the cream cheese
      and sugar. Beat in cream, cornstarch, vanilla, and bourbon.
   4: Combine pumpkin into cream cheese mixture.
   5: Pour into crust and bake for 50 to 55 min.
   6: Remove from oven and let stand 5 min.

   Topping:
 
        2 cups Sour Cream                     2 tbl sugar
        1 tbl Bourbon
 
   1: Combine all ingredents and spread over top.
   2: Bake for 5 mins.
   3: Remove and cool then chill thourghly.
   4: Decorate top with pecan halfs.
From: JDMCGEE@VM1.UCC.OKSTATE.EDU
Newsgroups: rec.food.cooking
Subject: Re: Freeze Corn on the Cob?
Date: 1 Sep 92 18:48:38 GMT
Organization: Oklahoma State University

In article <16854C2FC.MVOIGT@cmsa.gmr.com>
MVOIGT@cmsa.gmr.com writes:
 
 
>
>Can you freeze corn on the cob for a couple of months?  In the husk?  Or
>should you shuck it?  I found some great corn on the cob that I would like
>to serve at thanksgiving.......?
  Yes, Corn on the cob can be frozen. My wife has done this when we used to get
fresh corn from the farm. It should be cleaned, shucked, etc then place in a
freezer bag and frozen. It is good to have fresh corn in the off season.
Newsgroups: rec.food.cooking
From: M21444@mwvm.mitre.org
Subject: Oreo cheesecake
Organization: The MITRE Corporation, McLean VA 22102
Date: Wed, 26 Aug 1992 20:00:11 GMT

 
 
 
This is from "The Dessert Lover's Cookbook" by Marlene Sorosky.
Very nice book; this cheesecake is unbelieveable!  I usually
don't like funky flavored cheesecakes (I'm a purist) but
this is one of my favorite desserts ever.
 
 
 
                         OREO CHEESECAKE
 
 
Crust:
 
  25 Oreos (2.5 cups crumbs)
  4 Tablespoons unsalted butter, melted
 
Preheat oven to 425F.  Butter bottom and sides of
springform pan.  Break cookies and put into food
processor fitted w/ metal blade.  Process til crumbs.
Add butter, mix til blended.  Pour into pan; press evenly
over bottom and 2/3 up sides.  Refrigerate while preparing
filling.
 
 
 
Filling:
 
  32 oz. cream cheese @ room temp
  1.25 cups sugar
  2 Tblsp. flour
  4 large eggs @ room temp
  3 large egg yolks @ room temp
  1/3 cup whipping cream
  (feel those arteries clogging yet? wait--there's more!)
  1 teaspoon vanilla
  1.75 cups coarsely chopped Oreos (about 15 cookies)
 
Beat cream cheese in large bowl w/ electric mixer on medium
until smooth.  Scrape down sides.  Add 1.25 cups sugar, beating
until lite & fluffy, about 3 minutes, scraping down occasionally.
Mix in flour.  While beating continuously, add eggs & yolks; mix
until smooth.  Beat in cream and 1 t. vanilla til well blended.
 
Pour 1/2 the batter into prepared crust.  Sprinkle with chopped
Oreos.  Pour remaining batter over; smooth with spatula.  Some
oreos may rise to the top.
 
Put pan on baking sheet.  Bake in 425F oven 15 minutes.  Reduce
oven temp to 225F and bake for additional 50 minutes or until
set.
 
 
 
Topping:
 
  1/4 cup sugar
  1 teasp. vanilla
  2 cups sour cream
 
Remove cake from oven & increase temp to 350F.  Stir together
sour cream, vanilla, and sugar.  Spread mixture evenly over
cake top.  Return to 350F oven and bake 7 minutes or til
topping begins to set.  Remove from oven; cool in draft-free
place to room temp.  Cover & refrigerate several hours or
overnight.
 
 
 
Can be refrigerated up to 3 days (if it lasts that long).
Serves 10-12.  Before serving, remove sides of springform.
Organization: The American University - University Computing Center
Date: Thursday, 3 Sep 1992 22:06:59 EDT
From: <BFANTLE@auvm.american.edu>
Newsgroups: rec.food.cooking
Subject:    ftp.sites?

Can somebody please e-mail some good recipe ftp sites.
Thanks in advance

happy cooking...

barry
Newsgroups: rec.food.cooking
Subject: Re: What do I do with okra?
From: gary@cdthq.UUCP (Gary Heston)
Date: Tue, 01 Sep 92 22:36:17 CDT
Organization: Garys' Home for Obsolete Computers

jbutterf@mal-s1.gatech.edu (Jill Butterfield) writes:

> A friend just gave me some fresh okra from his garden. How do I cook it?
> I've only used frozen or canned before, in gumbos and just plain, and in
> soups. How do I keep it from getting all goopy when I cook it?

Lightly bread it, and then fry it until relatively crisp. Goes well 
with fried potatoes, and they can even be cooked together, saving
one pan you don't have to clean up.

Alternatively, you can toss a few pods in with green beans, but it
seems a lot of people don't care for the texture when it's cooked
that way.

Gary Heston, at home....
gary@cdthq.uucp
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Ice Cream Sandwich Cookie Recipe Needed
Date: 4 Sep 92 14:12:43 GMT

I stupidly managed to delete the copy I had on-line of the posting that
gave a recipe for the chocolate cookie layers used on the outside of
an ice cream sandwich, and it is gone from the news system now. If
someone out there saved it, or if the originator still has an on-line
copy, could you please e-mail one to me? Thanks much!

Regards, Will
wmartin@st-louis-emh2.army.mil OR wmartin@stl-06sima.army.mil
Newsgroups: rec.food.cooking
From: nee1@quads.uchicago.edu (barbara helen need)
Subject: Re: HELP: moths infest the kitchen
Reply-To: nee1@midway.uchicago.edu
Organization: University of Chicago Computing Organizations
Date: Mon, 31 Aug 1992 11:48:29 GMT

If you have moths in your kitchen, do NOT store grain products in plastic.
The little beasts CHEW THROUGH plastic. Store your grain products in glass.
This will restrict their infestation if freezing doesn't get them all.

Barbara Need
.

-- 
Bitnet:                   uclnee1@uchimvs1
Internet:         nee1@midway.uchicago.edu
From: Jane.R.Deering@dartmouth.edu (Jane R. Deering)
Newsgroups: rec.food.cooking
Subject: Re: HELP: moths infest the kitchen
Date: 27 Aug 92 21:30:54 GMT
 <92239.233107U42054@uicvm.uic.edu>
Organization: Dartmouth College, Hanover, NH
X-Posted-From: InterNews1.0d56@newshost.dartmouth.edu


I'd recommend storing your flour and sugar at least in baggies in the
freezer -- this has the double benefit of a) making it difficult for
the little beasties survive & get out to infest other food, and b)
keeping your flour fresh longer.  Just remember to let the flour sit
out a while to reach room temperature before making yeast bread, or
other food that depends on room temperature ingrediants.

good luck!

Jane Deering
fury.eyes@dartmouth.edu
From: omar@smcl403.smkt (Omar Kassem)
Newsgroups: rec.food.cooking
Subject: Re: Bruschetta
Date: 2 Sep 92 18:19:34 GMT
Reply-To: omar@smcl403.smkt
Organization: LSI Logic Corporation

Christine writes:
>Bruschetta is an Italian appetizer or snack made primarily 
>with bread and tomatoes.  Although the recipe is very simple,
>it's DELICIOUS!!!

> Start with some roma tomatoes.  About 4.  Wash, core and 
>chop.  Now mince a little bit of onion very fine and add
>to the tomato.  Drizzle with some good olive oil and some
>red wine vinegar.  Add a few specks of salt and a few hearty 
>grindings of black pepper.  Maybe some chopped fresh basil
>or parsley.  

> Give that a minute to sit, and cut some French or Italian
>bread into 1 inch (maybe a little thicker) slices.  Lightly
>brush each side w/ olive oil and place under broiler.  When
>it STARTS to brown, flip it.  When that side starts to brown,
>remove from oven.  Top with a hefty spoonful of tomato mixture.

> So that's my version of Bruschetta.  On the house.   

>Christine


Sounds good, however my tastebuds require garlic garlic garlic 
for this tasty dish.  Try rubbing the bread with cloves of garlic
after browning.  And for the real garlic lovers, chop garlic and
add it to the tomato.  This is a great dish for a first date! :)

---
Omar Kassem
Xref: sparky rec.food.cooking:15338 rec.food.historic:390 rec.gardens:6265
From: peter@icad.com (Peter Masters)
Newsgroups: rec.food.cooking,rec.food.historic,rec.gardens
Subject: Re: herbed vinegars
Date: 26 Aug 92 15:00:02 GMT
	<MRMIKE.92Aug25090642@michelotti.ae.ge.com>
Organization: ICAD Inc., Cambridge, MA

In article <MRMIKE.92Aug25090642@michelotti.ae.ge.com> mrmike@michelotti.ae.ge.com ("Mr. Mike" Passaretti) writes:

   # In message <1992Aug24.114034.22300@hemlock.cray.com>, 
   # dadams@cray.com (David Adams) writes:

   david> Can someone explain for my benefit what the difference
   david> is between balsamic vinegar and herbed vinegar.  When I
   david> looked in Rhodales Encyclopedia of Herbs I read that
   david> balsamic venegar was supposed to be medicinal or have
   david> healing properties, but so many people have indicated
   david> that balsamic vinegar should be used in some recipe or
   david> another.

   Balsamic vinegar starts its life as a sweet wine and is aged
   (And I mean aged.  For tens of years or more in the best of
   cases) in wooden barrels.  I want to say Oak, but I think
   that's wrong.  

Traditionally, in a series of barrels, each of a different wood.  Oak
and chestnut, probably; also more esoteric species (for some reason I
remember mulberry).  Alas, most of what you find in stores is only 2
to 4 years old.  The real stuff is very expensive; $20 for a half
liter is not uncommon.

                 It is not "started" like other vinegars, but is
   allowed to turn naturally.  There are different grades, drawn
   off over time like cognac.  I know that it's a bear to find in
   some locales (Cinci OH for one).  I also know that I can't
   make Christmas baked eel without it.  Any other questions I
   can't answer?

The commercial brands of "balsamic" (i.e., the 2-4 yr old stuff) is
pretty commonly available here in the Northeast; I would expect to
find it in most big grocery stores that carry any Italian imports.

Peter Masters
peter@icad.com
Newsgroups: rec.food.cooking
From: mfrancis@binah.cc.brandeis.edu
Subject: Re: Let's all give a round of applause to...
Reply-To: mfrancis@binah.cc.brandeis.edu
Organization: Brandeis University
Date: Thu, 27 Aug 1992 23:13:40 GMT

<VSUMMERS.92Aug21082517@polaris.cv.nrao.edu> wrote:

>>>  > Please sign in you fellow chemists!

john@ahuriri writes:

>>>I'm a reformed chemist.  I've long maintained that organic chemistry and
>>>cooking have a lot in common.

Well ... from a general chem lab I did once upon a time, the lab manual
did, indeed, have a recipe for chocolate chip cookies, and was labelled
as an experiment that one may do on one's own time.  I thought it was
rather cute ...

rpm@wag240.wag.caltech.edu (Richard P. Muller) writes:

>>I'm a theoretical chemist, which some might hold is a chemist in need
>>of reform. I'm also not a very good cook, but I enjoy the newsgroup a
>>great deal.

grimjack@milton.u.washington.edu (Leslie Basel) writes:

>I'm a plant biochemist, myself...but I find that the study of toxin
>binding sites in the plant plasma membrane does not prepare you for
>the rigors of the kitchen.  I love this newsgroup...and I only have
>15 cookbooks to my name.

I'm just a first-year grad student, about to do a Ph.D. program in
theoretical synthetic organic chemistry (yes, another theoretical
chemist!!!) and sometimes, when I'm making things in the kitchen,
I like to think that I am synthesizing another edible compound in
my personal home lab ... makes me feel like I'm a real research
chemist in the real world ... =)

--
==============================================================================
Lyn Francisco, First Year Graduate Student	|"There is no power stronger
Brandeis University, Dept. of Chemistry		| Than gentleness of heart."
BitNet:    mfrancis@brandeis.bitnet		|
Internet:  mfrancis@binah.cc.brandeis.edu	|	-- Jose Mari Chan
==============================================================================

--
==============================================================================
Lyn Francisco, First Year Graduate Student	|"There is no power stronger
Brandeis University, Dept. of Chemistry		| Than gentleness of heart."
BitNet:    mfrancis@brandeis.bitnet		|
Internet:  mfrancis@binah.cc.brandeis.edu	|	-- Jose Mari Chan
==============================================================================
From: asa@STL-09SIMA.ARMY.MIL (Will Martin on 9000)
Newsgroups: rec.food.cooking
Subject: Re:  Japanese knives?
Date: 2 Sep 92 14:26:40 GMT

>From: rlwilliams@gallua.gallaudet.edu
>I know there has been an extensive discussion of knives... I joined too 
>late to catch the beginning part. I wonder if anyone knows of a Japanese 
>kitchen knife... I read an article about kitchen knives and it really raved 
>about this kind. I haven't seen it in any stores... anyone know what I'm 
>talking about?

I know of two different things referred to by the term "Japanese knives".

One is a style of kitchen knife that is made my a wide variety of 
European and other knife makers, and is usually called a "santoku". It is
basically a French chef's knife with the tip chopped off into a
dropped-point configuration. I have one made by Burgvogel; I've seen
Henckels and Spyderco versions in catalogs, and the Kyocera ceramic
knifes mentioned under a different subject thread in this group and
which are pictured in the Cutlery Shoppe catalog are almost this shape,
though they are really more like the Japanese "hocho" style. (I use "hocho"
to refer to a nearly-triangular-shape blade knife with the handle offset
like a French chef's; it may be that "hocho" is a generic Japanese term
for "knife", though.)

You could consider this style to be a synthesis of an Oriental cleaver-
type knife and a French chef's. It is also called a "Japanese chef's".

The other meaning of this term is to actual Japanese-made native-style
knives, like the "hocho", and a wide variety of other specialized
knife styles used for sashimi and other particular applications.
I've seen some amazing knives in use at the big Japanese fish market
in Tokyo (via TV, not in person), but I don't know of US sources for
these. I've written a couple cutlery magazines asking them to do articles
on Japanese commercial and home-use cutlery, but haven't seen any such
articles appear yet.

Included in these specialized shapes are the rectangular-bladed models
referenced by another poster. Those would be sort of like a Chinese
cleaver but only half as deep.

Regards, Will
wmartin@st-louis-emh2.army.mil OR wmartin@stl-06sima.army.mil
From: gswst@gl.pitt.edu (Gary S. Wachs)
Newsgroups: rec.food.cooking
Subject: Recipes needed
Date: 28 Aug 92 05:21:08 GMT
Organization: University of Pittsburgh, Electrical Engineering


Hello Folks,

I am in search of recipes for:

 Shoefly Pie

 Apple Pan Dandy

If you know where to get them, please respond (preferably by email)

Thank you very much


_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_
| Gary S. Wachs (412) 363-4242      + University of Pittsburgh, EE Department |
| U.S.Mail: 1353 Cordova Road,      + "If you endeavor to answer every ques-  |
| Pittsburgh. PA 15206-1430.        + tion ever put to you, remember to change|
| Internet: gswst@unix.cis.pitt.edu + your watch's battery regularly"... me   |
-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-_-
From: mary@Cayman.COM (Mary Malmros)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans: competition
Date: 26 Aug 92 15:18:44 GMT
Organization: Cayman Systems Inc., Cambridge, MA
In-reply-to: stcmille@silver.ucs.indiana.edu's message of 25 Aug 92 13:09:47 GMT


In article <BtJJ8C.KL9@usenet.ucs.indiana.edu> stcmille@silver.ucs.indiana.edu (Stephen C. Miller) writes:

   Hd8ows about it folks?  Let's hear about gross crap in cans!

Ah, a man after my own heart.

Let me introduce myself.  I am the curator of the Musee du Snaque and
its famous Scary Food Annex.  

A year back or so, the Musee suffered from a burglary, in which the 
Potted Meat Food Product was stolen.  Oh, and by the way, PMFP fans...
you forgot the beef lips and the partially defatted beef fatty tissue
in the ingredients' list. 

But I DO have *rummage rummage* aaah...James River Smithfield Beef
with Barbeque Sauce (textured vegetable protein added).  Real '50's
packaging, picture of a guy in a shiny-looking tux holding what
looks like a really sickly sloppy joe on a platter.

"For tasty hot southern meals -- serve contents on rice, noodles, 
spaghetti, potatoes or corn bread, with a green vegable, or salad, 
hot rolls, your favorite dessert and beverage."  

Yum YUM.

And let's not forget Pocari Sweat.
--
------------------------------------------------------------------------------
 Mary Malmros     | Cayman Systems Inc, 26 Landsdowne St, Cambridge, MA 02139
 mary@cayman.com  | Phone 617-494-1999  Fax 617-494-5167  AppleLink CAYMAN.TECH
From: REH@SLACVM.SLAC.STANFORD.EDU
Newsgroups: rec.food.cooking
Subject: Fly Traps & Red Pepper jelly
Date: 3 Sep 92 17:56:11 GMT
Organization: Stanford Linear Accelerator Center

Recently I purchased some Red Pepper Jelly at an art and wine festival.
It was a beautiful red color, sort of sweet & had a bit of the pulp from
Red peppers. Was wonderful poured over cream cheese & spread on crackers.
If anyone out there has this Recipe I Would love to have it.

On a different note... years ago I had instructions for a Fly Trap
using a Mason Jar & (I think) some type of powdered insecticide,
and a bait.  It worked great but I,ve forgotten the formula.
Can someone help me with this.
From: jern@visual1.jhuapl.edu (Bob Jernigan)
Newsgroups: rec.food.cooking
Subject: Re: Request:  hints on how to cook fish
Date: 26 Aug 92 19:12:42 GMT
Reply-To: jern@visual1.jhuapl.edu (Bob Jernigan)
Organization: Johns Hopkins University


|> In article <cindy.25@berkp.uadv.uci.edu> cindy@berkp.uadv.uci.edu (Cindy Windham) writes:
|> >Can anyone give me some hints on cooking fish so that the "fishy" 
|> >taste is minimized? 

Insist on smelling the fish before you buy, if you don't like the smell you
probably won't like the flavor.
Newsgroups: rec.food.cooking
From: margaret@infonode.ingr.com (Margaret Wiginton)
Subject: Re: Clotted Cream
Organization: Intergraph Corporation, Huntsville, AL.
Date: Tue, 25 Aug 1992 17:43:34 GMT

hcls7@jetson.uh.edu (Marino, Nancy F.) writes:

	>.... By mail order, try Maison Glass, 52 East
	>58th St. New York, NY 10022 (tel. 800-822-5564). They
	>apparently have a 5-ounce har for $4.95 plus shipping. 
                                                 ^^^^^^^^^^^^^
I called Maison Glass (my husband has been craving clotted cream
ever since his recent trip to the U.K.).  It has to be shipped airmail
 --  the person I spoke with said that shipping would be around $25.
Rats!
-- 
___________________
Margaret Wiginton
margaret@msw104i.b24b.ingr.com
From: ckw0@aber.ac.uk (Carl Keri Williams)
Newsgroups: rec.food.cooking
Subject: Re: Gross foods in cans
Date: 29 Aug 92 13:01:48 GMT
Organization: University of Wales, Aberystwyth

A friend of ours went round a chinese supermarket, and knowing the wonderful
things the chinese can do with tofu and rice flour, he bought a can of
'Rice Birds' expecting them to bird shaped delicacies made from rice flour,
but when he opened the can he found that they were indeed little birds, 
apparently cooked whole except for the feathers.   Yuck!  He nearly threw up
but the cat had a good meal that night...
-- 
-------------------------------------------------------------------------------
| "If God had meant for us to work, then I'm sure he  | ckw0@uk.ac.aberystwyth|
|  would have given us jobs..."  ...                  | ckw0@uk.ac.aber.cs    |
| "Sign on you crazy diamond" - Half man half biscuit |      tardis ?         |
Newsgroups: rec.food.cooking
From: lim@pecan.cns.udel.edu (Julie Lim)
Subject: Mystery Kool-Aid
Organization: University of Delaware, Newark
Date: Fri, 28 Aug 1992 05:53:09 GMT


	I realize this isn't precisely a "cooking" question, but I wasn't
sure where I else I could ask this.

	What on earth are the component flavors of some of the new Kool-Aid
types? The ones without clear fruit-flavor names, that is-- I've been able to
identify a few, like "Berry Blue" (raspberry/lemon), but what are the flavors
supposedly in use in "Great Bluedini" (yes, I *do* like blue food, as a matter
of fact) and "Sharkleberry Fin"? The latter seems to have a strawberry note,
but there's more to it than that-- and I have no idea whatsoever about the
former.


-- 
MUDname: Sidera           "...If I seem to give a damn, please tell me. I would
University of Delaware      hate to be giving the wrong impression."
From: morita@atr-la.atr.co.jp (Chiho Morita)
Newsgroups: rec.food.cooking
Subject: REQUEST: traditional onion soup recipe in France
Date: 31 Aug 92 05:41:03 GMT
Organization: ATR International, Japan



I'm looking forward onion soup recipe which contains bread and cheese.
I ate it in France, and so, I got a fan.

Maybe, it's traditional recipe in France.

I'm not certain whether the recipe has already discussed...
Does anyone have the recipe ? 

Please E-mail me.

Thank you.

--
Chiho Morita
morita@atr-la.atr.co.jp
tel:(+81)-742-61-3628