-H: Since I don't imbibe/indulge I guess this can be made virginally - yes? I mean the taste would be the same as with liquor - yes? I love ginger and oranges. And how does 'byculla' sound like? --Manaia ++++ --- On Sun, 8/3/08, Harshawardhan_Bosham Nimkhedkar <bosham@gmail.com> wrote: > What are your plans for tonight, Sunday? > > Give a treat to yourself - enjoy these vintage items. > > Byculla Cocktail and Byculla Soufflé: > > From > http://underhill-lounge.flannestad.com/2008/06/04/byculla-cocktail/ > > <<< Byculla (was) a popular neighborhood with the > British of Bombay > from a period of around 1800 to the 1890. Race Track, > Clubs, that sort > of thing. So decadent, that there was even a famous Byculla > Soufflé: > a very Edwardian dish, the pride of the Byculla Club in > Bombay. Since > the Byculla Club ceased to exist in 1920, to the best of my > knowledge > so did the Byculla Soufflé. >>> [snip] 4 June, > 2008 > > --- Harshawardhan_Bosham Nimkhedkar

Manaia Alofa wrote: > -H: > > Since I don't imbibe/indulge I guess this can be made virginally - yes? > > I mean the taste would be the same as with liquor - yes? I love ginger and oranges. > > And how does 'byculla' sound like? How wrong can you be! I suspect that your 'lack of indulgence' is for moral or religious reasons which I thoroughly respect. However, I could not agree with you less, the taste and (to me) enjoyment would not be the same, much as I too enjoy orange and ginger.. The added timbre and frisson such a concoction lifts it onto a higher plane altogether; it is given a lift and a delight that can not be obtained without the subtle flavoures imparted by the alcoholic ingredients. I have just e-mailed the outline recipe to a friend of mine who is a very able cook, in the hope that he might suggest a little experimentation! Yours Aye Andrew Sellon Recipe for a Salad, (by Rev Sydney Smith) To make this condiment your poet begs The pounded yellow of two hard-boile’d eggs; Two boiled potatoes, passed through the kitchen sieve, Smoothness and softness to the salad give. Let onion atoms lurk within the bowl, And, half-suspected, animate the whole. Of mordant mustard add a single spoon, Distrust the condiment that bites so soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar procur’d from town; And lastly o’er the flavour’d compound toss A magic soupçon of anchovy sauce. Oh, green and glorious! Oh, Herbaceous treat! T’would tempt the dying anchorite to eat; Back to the world he’d turn his fleeting soul, And plunge his fingers in the salad-bowl! Serenely full, the epicure would say, ‘Fate cannot harm me, I have dined today’.