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swiss-list: Raisinnee from scratch

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swiss-list: Raisinnee from scratch

From: Charles Currat <click for textversion of email address >
Date: Tue, 28 Oct 2003 14:38:16 -0800 (PST)

Allright, I got in touch with my 'Gros-de-Vaud' network and got the
following. Sorry, in french this time with some slang...
I think you're all set. Remains perhaps to find where the local press
is...

Enjoy,
-Charles

--
Charles Currat                          Lawrence Berkeley Lab
e-mail   : CACurrat_at_lbl.gov             1 Cyclotron rd, MS 50R5008
phone/fax: (510) 486-7845/6738          Berkeley, CA 94720-8158
---------- Forwarded message ----------
Dis à ton pote Pierre que pour faire de la raisinée, les Luthi font
presser leurs pommes et leurs poires du verger dans le pressoir à
fruits de Chapelle-sur-Moudon. Les 250 litres de jus sont versés dans
un vieux chauderon à fromage et on fait un feux de bois dessous pendant
30 heures pour faire évaporer l'eau - jusqu'à ce que les 250 litres ne
sont plus qu'une mélasse brun foncé de 25 litres environ: la raisinée.
Pour la tarte, il faut ensuite environ 0.5 dl de cette mistoufle, plus
de la crème, du sucre, un oeuf et un peu de farine.
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Received on Tue Oct 28 2003 - 16:48:10 PST
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