SC - lombardy custard
Anne-Marie Rousseau
rousseau at scn.org
Tue Aug 12 23:38:16 PDT 1997
Hi all from Anne-Marie:
we are asked:
>
>Does anyone have any insight into these instructions to "streyne hem all
>[th]orgh a straynour till hit be so thik that it woll bere him self" ? I
>tried beating all together, but it never got as thick as described. Could
It is possible to use a fine mesh strainer to incorporate enough air into
eggs to make them whip up? I know I can make great bubbles in my sink
using my sieve (who me? Play when I'm doing dishes? Naaaaaaah....)
Also, if its a dairy product being strayned, perhaps it's like making
yogert cheese, which if you strain it for along time, will get very
stiff. (sorry, I deleted most of the message).
Just some ideas,
- --AM
- --
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
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