SC - hollandaise sauce

[Michael F. Gunter]

> 
> Emulsified sauces in general appear to be rare in medieval cookery. I
> believe there's one calling for hard-boiled egg yolks, mashed with the
> other ingredients, and olive oil beaten in (kind of an early mayonnaise
> or tartar sauce), in one of the Spanish or Catalonian sources. Not sure
> which offhand.
> 
> I'd have to say my feeling is that Hollandaise sauce as we know it today
> is OOP, but that there might be recognizable ancestors from within
> period.
> 
> Adamantius    

But I'm wondering about something you mentioned a while back about adding
beaten eggs and wine to a venison pie. I believe you did say that this was
fairly late period and not medieval but I'm hoping it is still in period.
If so, could you please let me know the source and recipe? I would like to
try this since it sounds wonderful.

Yers,

Gunthar
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