“The most important thing is to have a tray look dainty and attractive.”
A 17th century sauce with a (probably) 20th century name.
A mounted butter sauce with lemon juice and eggs.
Drawn, but in this case, not clarified.
See any good stuffed fish recipes lately?
Bacon, butter, Battlestar Glactica. Except not the last one.
A dessert that came into its own in the Middle ages.
Blancmange, a thickened milk (or cream) pudding.
A quarter of the yeast with a six-hour-plus rise.
A yeast bread with a very short rising time.
Take the baking soda advice with a pinch of salt.
My sister loves grilled onions; this is a cousin.