In article t>, Donna
Rose > wrote:
> I wouldn't substitute margarine for the butter. The flavor would most
> definitely suffer. In baking you almost always use unsalted butter and
> add salt (if required) separately.
>
> I made a similar dessert last weekend for 300 people (no, that's not a
> typo!) except mine was baked in a terrine.

Was the terrine the size of a casket? Yowsers!
--
-Barb, <www.jamlady.eboard.com> updated 3-8-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."