SC - sauces thickened with eggs: long post
Crystal A. Isaac
crystal at pdr-is.com
Mon Jan 26 17:14:16 PST 1998
There's a reason I always teach at our local collegiums. My students
know more than I do. Here's a great cooking technique I got from the
last one:
When thickening [hot liquid] with eggs, take a seperate bowl and whip
the room-temprature eggs madly. Add a small amount* of [hot liquid] to
the eggs, whip madly again. Add the mad eggs and [hot liquid] to the
main body of [hot liquid]. Stir frantically. You will get a
lovely&smooth caudle/sauce/soup/[hot liquid].
*perhaps 1/2 or 1/4 of volume of eggs
Good luck and thank you for the recipes/translations,
Crystal
Dan Gillespie wrote:
>
> Hello to the list:
> There are several meat recipes in the 1607 Arte de Cozina that I've
> been puzzling over for a few weeks now. The recipes call for sauces to be
> made with eggs, vinegar & sometimes drippings from the pan. I have been a
> bit reluctant to try these as I am afraid that I will either end up with
> seasoned scrambled eggs, something resembling egg drop soup or perhaps a
> curdled looking sauce. Any suggestions for particular cooking techniques
> are much appreciated. Below are some excerpts the the cookbook.
snip
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