SC - Cream

[Terry Nutter]

Hi, Katerine here.  In responding to my latest, Lionardo points out 
(without meaning to) why I should never post in haste when tired.

Looking at the Platina recipe to get insight into possible techniques
is an excellent place to start; all I meant to say, was that one
shouldn't stop there.

If I were seriously interested in this dish, I'd look at the Platina.
But I'd *also* make a systematic study of all the custard-like dishes
in the English repertoire, and for that matter, all the French ones
I could find.  I'd also make a careful study of every dish in the English
repertoire that calls for straining either eggs or cream.  English
cooks *may* have shared an Italian technique; but they may not.  They
may also have known it, but done something different.

And I'd at least *try* the recipe with raw cream, which is what they
were using, and see whether the instructions as written work.  In fact,
that's what I'd do first.

Cheers,

- -- Katerine/Terry

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