Proper Scottish haggis, was that what you were
intending? It's a specific ban on lungs that
the US enforces, not on other awful offal parts.

We watched a recent Bizzare foods episode tonight that was done in
Scotland, probably filmed some time in April based on comments, snow and breath. In one of the segments they made haggis using venison parts.
And they had a bagpipe to play to start the meal.

I noted to Lilli that he was a wreck, and she
said, I hope jestingly, not much worse than you.

Are you back in CA now? Hope to see you soon.

In California, where the temperatures and,
surprisingly, humidity, are similar to those
you are experiencing. I'm flying out the 17th
and plan to be at BWI just after midnight. I
may have a bit of alcohol in me, because the
first leg upgrade looks doubtful, and the
second one pretty secure - so I'll have to do
two flights' worth of cocktails on one plane.

I was ok with this recipe until I got to the coconut.
1 cn Coconut cream

Coconut cream/milk is a standard of fusion
recipes these days - it sometimes adds a
welcome smoothness and a touch of sweet
(perceived rather than real) that some find
attractive.

This was an attempt to apply alternative cooking styles and
ingredients to a traditional Southern States food. It was well
received by local food experts.

...

Devised and cooked by Glen Jamieson, at Neysa's place.
From: Glen Jamieson Date: 07-12-99

As Kevin would say, Yes. Well.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: BREAST OF UTGT TURTLE DOVE WITH PEACH AND PORT SAUCE
Categories: Kevin, Poultry, Game, Sauces
Yield: 1 Serving

1 Turtle doves
Wine- red
; SAUCE
1 tb Butter
1 Onion- spring
50 ml Wine- port
50 ml Wine- red
2 tb Sauce- peach & chocko
; TO PRESENT
1 cl Bread- toast
;buttered with crust trimmed
2 sm Herb- dill sprigs

Slice the two breasts off the dove and place in a bowl of red wine to
cover half the thickness of the breasts. Leave for 6 hours.

TO PREPARE THE SAUCE: Melt the butter in a medium saucepan. Add the
finely chopped onions. When this is boiling brinkly and the onion has
softened, add the port wine. Boil rapidly, stirring all the time. As
the liquid resuces and begins to caramelise, add the peach sauce and
the red wine. Reduce to two thirds in volume, or until a thick syrup
has been achieved. Keep warm.

TO PREPARE THE POULTRY: Melt some butter on a grill plate. When just
starting to bubble lightly baste the breasts in the butter, reduce
heat and leave to cook for 1 minute, covered. Turn the breasts and
leave for 30 seconds.

TO PRESENT: Take the piece of buttered toast and place on a plate.
Arrange the two breasts in the centre and carefully spoon the liquid
of the sauce around the breasts and the toast. Place the remaining
pulp on the meat.

Decorate with the small sprigs of dill.

Serve with a quality red wine.

This was made as an entree, 1200noon, 31st May Y2K [rating 9/10]
CREATED BY: KEVIN JCJD SYMONS

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)