Unicorn (Unicorn@Indenial.com)
Mon, 02 Aug 1999 03:09:56 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
I know I'm going to get in trouble for publishing this food funny.
Does it help that Debbi, the reader who submitted it, is a woman?
Yesterday, scientists revealed that beer contains traces of female
hormones. To prove their theory, the scientists fed 100 men 12 pints
of beer and observed that 100% of them gained weight, talked
excessively without making sense, became emotional, couldn't drive,
and refused to apologize when wrong. No further testing is planned.
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
As my long-time subscribers will attest, I am notorious for my
criticism of canned soups in recipes. Here is an example of when I
believe canned soup to be a perfectly acceptable product - when it is
used as soup rather than as a substitute for a sauce. This dish is so
delicious and so easy that I truly hope you will try it; it will
surely become a busy cook's favorite.
Consomme with Sour Cream and Caviar
2 10+1/2 oz (298 g) cans of beef consomme
with gelatin added
4 to 6 Tbs (60 to 90 ml) sour cream
1 2 oz (58 g) jar of inexpensive lumpfish or other caviar
Lemon wedges for garnish
Chill the UNOPENED cans of consomme in the refrigerator for at least
three hours prior to serving. At serving time, spoon the jelled
consomme into individual serving bowls and top with a tablespoon (15
ml) of sour cream. Place a small amount of caviar on the sour cream
and serve with lemon wedges. Serves 4 to 6.
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