SC - lombardy custard

[Anne-Marie Rousseau]

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

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Anne-Marie Rousseau
rousseau at scn.org
Seattle, Washington
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