Lily Krakowski on thu 19 jun 03
These things are called French Butter Dishes. Essentially you throw
something like an egg cup for an ostrich egg, whose base/saucer is inverted
into a pot--generally straight sided. Yes? Oui? When sitting side by side,
you have an egg cup form, with a wide saucer base; or perhaps a candlestick
form for a very fat, tallish candle--maybe 3" x 2". And you have a straight
sided potI should tdhink three inches or so wider than the eggcup part, for
which the first pot, INVERTED, serves as a lid. Important: the eggcup must
clear the bottom of the water container otherwise the butter will stick to
the bottom, and when you pull it out it goes ploof (like a popping cork) and
you get ice water all over the double-damask.
Have no idea if this deters smells. I do not use the one I have as a
rule,. but they ARE swell for picnics--they do keep the butter from turning
to instant ghee....
Long thread on these short while ago....
Katheleen Nez writes:
> I have a friend who has asked me to make a Butter "Bowl". The way he describes it, you need to throw a bowl shape for the bottom - this is where you put water. Then you make a domed lid which is what you squish the soft butter up into. ...
>
>
Lili Krakowski
P.O. Box #1
Constableville, N.Y.
(315) 942-5916/ 397-2389
Be of good courage....
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