SC - sauces thickened with eggs: long post

[Alderton, Philippa]

As a general rule, with eggs made into a sauce, you start with the liquid
into which you're placing the eggs very cool, and beat it well as it heats
up if you're using the eggs as a thickener. Egg drop soup starts with a
warmer broth, but you still beat well to get the egg shreds. You're going
to have to experiment with it, as the technique is one of those that you
can't just make, it takes experience to get the amount of beating and the
temperature right. As for the raw yolks (yuck), keep in mind that raw eggs
are what makes homemade mayonaisse so good. The old recipes are frowned on
now because of the dangers from various bacteria in store-bought eggs, so
the commercial makers of mayonaise pasteurize their product.

phlip at morganco.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
: 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.
: 
:                         Thanks,    Antoine
:         
: Book 1 Chap 6
:        <Make hamburger patty like things with ground lamb, greens, spices
&
: eggs.  Bake the patties>  "Then being cooked, beat a pair of eggs with a
: little vinegar & make a thick sauce  & then place it with the plates &
cast
: the sauce on top & serve it to the table>  Sounds like a sauce of raw
eggs.
: YUCK!!!
: 
: Book 1 Chap 9 
:         <Make a meatloaf thingie with ground lamb, etc & bake>  "Beat an
egg
: or two, with the broth that leaves the roscon, casting other a little
more,
: & make it thick with it........& cast the broth on top.  And be warned
that
: while it is on the fire, stir it bit by bit, that it doesn't stick, & make
: all of this & you may serve it."  At least this sauce appears to be
cooked.  
: 
: Book 1 Chap 34
:         <Roast a peacock in buttered parchment.  Make almond milk from
: toasted nuts & degreased broth or water & strain it thru a cloth or a
: strainer.>  "A little white wine & vinegar or orange juice or verjuice,
: casting all this is a small earthen pot & 4 beaten eggs:  all of that in
its
: pot with a quarter pound of sugar:  cook it on a small fire, stirring it
: always to one hand, until it is thickened & when you cast the eggs let the
: broth be cold so that it does not curdle & cast this sauce on plates with
: sugar & cinnamon on top.  Let it have a point of sourness & it is called
: royal sauce."  Again, I am rather leary about uncooked eggs.  Won't all
the
: acid in the sauce cause the eggs to curdle besides?
: 
: Note:  There are many recipes for what appear to be casserole dishes. 
They
: call for minced meat to be cast into a casserole pan with greens & spices,
: etc with beaten eggs put on top "to thicken it" & cooked with fire above &
: below the pot.  In these recipes, it seems to me that the eggs are there
to
: bind the ingredients into a whole which can be sliced at the table, like a
: modern casserole dish like tuna casserole.
: Dan Gillespie
: dangilsp at intrepid.net
: Dan_Gillespie at usgs.gov
: Martinsburg, West Virginia, USA 
: 
:
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