SV: SC - Just some greetings from Angus MacIomhair, formerly know n as brok k.

[Brokk]

Christine A Seelye-King wrote:
> 
> Plus a dash of nutmeg, if you are going to make Bechamel sauce.
>         Christianna

Certainly nutmeg is helpful for most practical applications of bechamel sauce.
I don't believe it is part of the canonical method. Let's say  nutmeg is used
in a lot of the small sauces of which bechamel is the mother. Let's not get
caught up in sauce orthodoxy, though, since I note no one has mentioned the
veal knuckle necessary for a REAL bechamel, which is a veal veloute enriched
with cream.

Anybody who feels this stuff is really important (anyone???) should get a copy
of Raymond Sokolov's seminal work, _The Saucier's Apprentice_. 

Be that as it may, I love nutmeg in my bechamel, especially with mushrooms or spinach.

Adamantius 
  ______________________________
Phil & Susan Troy
troy at asan.com
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================