[LMB] OT: what a nice gift....

Marc Wilson marc.wilson at gmx.co.uk
Tue Aug 9 00:08:51 BST 2016

On Sun, 7 Aug 2016 12:48:05 -0400, Rebecca Eschliman
<beschliman at woh.rr.com> wrote:

>On Sun, Aug 7, 2016 at 3:09 AM, A. Marina Fournier <saffronrose at me.com>
>> and some of the sheep eat seaweed. Wonder what that does to the flavor of
>> the meat...perhaps I should visit to find the answer.
>?I remember a trip to the Mont St. Michel while on foreign study in college
>where our group was given a special meal at one of the restaurants where it
>was explained to us that one of the specialties was "mouton au pré salé"?
>(mutton salted by the meadow), and the pre-salted nature of the meat was
>considered a delicacy. The other specialty was an "omelette baveuse" IIRC,
>so called because "bave" meant the froth on the mouth of a horse that has
>been running hard - the omelette wasn't made with horse-spit, but the
>texture of the egg's interior was frothy. Both were quite tasty.

We get Welsh salt-marsh lamb here - it's really good.  One of the
additional benefits of salt grazing is that the sheep need less in the
way of pharmaceuticals, as the salt makes them less hospitable for
"I liked your opera- I think I'll set it to music." - Wolfgang Amadeus Mozart

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