SC - Waffres ala Master Huen

[Philip & Susan Troy]

Mordonna22 at aol.com wrote:
> 
> Master Huen, in your redaction of the Waffres recipe from Thomas Austin's Two
> Fifteenth Century Cookery Books
<snip>
> you substitute "the womb of a luce" with chicken egg yolks.  I suppose this is
> an acceptable substitution, if you assume the original meant the roe of a
> luce.  Even so, though, wouldn't fish roe be much more like the original than
> chicken eggs?  Seems to me there would be a vast difference in taste.  I've
> eaten pike and carp roe, and caviar.  All have a delightfully strong "fish"
> taste not found in chicken eggs.

My apologies if I beat a dead fish here, but a luce _is_ a pike, for
practical purposes.

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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