>  ML> Not honest-to-goodness Catholics. No wine for
>  ML> the kids, and what Dad drinks just has to have
>  ML> a token amount of water in it (I am still
>  ML> doubtful that this is mandatory - I was told
>  ML> by a priest whom I had no reason to trust that
>  ML> it was designed in part to make the pleasure
>  ML> of drinking secondary, and he never did it.)
> Of course no vino for the chirrun. They were not communicants. Generally,
> confirmation (in faith) did not take place until puberty (or later) and
> that after completing, successfully, the catechism classes and being
> brainwashed into the faith. Once confirmed in the church it's similar 
> to the Bar/Bat Mitzvah of the Jews - the person is considered an adult.
> "Today I Am A Man"

Sounds like your education was run off the rails
by some schismatic or heretical offshoot of
Catholicism. To wit, in the real thing exemplified
by the bishop of Rome, one reaches the putative
age of reason at 7 and thereupon becomes eligible
to be a communicant at that point. First communion
is most often before the age of 10.

Only on special occasions was wine served at the
rail - I witnessed it only a couple times in a
decade of enduring the grind, perhaps only on an
episcopal installation, at Philip Hannan's I think
it was I can still recall the somewhat
disappointing taste of that fabled beverage (my
father's stuff at $2-3 the bottle from the booze
store was much better). Later investigation of
sacramental product was, shall we say, less
official.

>       Title: Bar Mitzvah Cake

That too looks so wrong. This is wrong for
the same reason (though it might taste good).

Saute de poulet aux lardons et a la creme
categories: french, poultry, main
servings: 4

1 onion
2 chicken escalopes
- breasts are normal; M suggests thighs
300 g lardons
20 cl cream
turmeric
fennel
hot pepper
pepper
salt

Saute the lardons in their own fat until
half done and set aside.

Dice the onions fine and saute in the pork
fat and set aside.

Cut the chicken into large dice and stir-fry
in the same fat.

Add 1 ts mixed spices or to taste and then
add the lardons and onion.

Let heat a few minutes and add cream; cook
for 10 min or so.

Excellent with penne or spaghetti. Or rice.

bouboudou at marmiton.org