SC - Feast Stories from 11th Night Investiture (LONG)

[Bonne of Traquair]

>
>Bonne of Traquair wrote:
> >
> > At least some  of the "something with sops" recipes give instructions to 
>put
> > sauce over the sop, and let it sop it up, and then repeat and repeat 
>until
> > some just right, yummy, texture is reached.  The little experimentation 
>I've
> > done indicates that if you use a bread with a strong crumb (not store 
>sponge
> > bread!) and it should be fairly dry at least, better if toasted.  The
> > consistency I stop at is much like bread pudding or dressing/stuffing.
> > Bready and moist but not drippy.
>
>Sounds about right. I forget where I recently saw detailed instructions
>for this; one of the seventeenth-century sources, either Digby or
>Markham, I forget which, but it reminded me of some of the early coffee
>recipes: if not done right there's not much point, if you know what I mean.
>
>I think the adjective we need for sops is "fluffy"...
>
>Adamantius


Yeah.  And stop too soon rather than too late.  Too soon is still edible.  
Too late is slimy, icky.  I've seen the detailed instructions also, but as 
those are the two I'm reading, I can't say off hand which  it is.  Maybe 
both.

Bonne
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