Which is still, even then, substituting available ingredients for more
traditional.
I thought several suggestions good and the section on making ones own
butter interesting especially if one can get fresh, whole unpasturized
cow or goats milk to use to make the butter with. http://www.nytimes.com/interactive/2011/03/16/dining/16diy-recipes.html#view=cultured_butter
I am fond of the compound butters and just wish i had a couple of cows
to make fresh butter from their milk with
--
JL