SC - Waffres ala Master Huen
Mordonna22 at aol.com
Mordonna22 at aol.com
Fri Feb 5 12:31:25 PST 1999
Master Huen, in your redaction of the Waffres recipe from Thomas Austin's Two
Fifteenth Century Cookery Books from
<A HREF="http://www.labs.net/dmccormick/huen/huenrec/hrec43.htm"> </A>A
<A HREF="http://www.labs.net/dmccormick/huen.htm"> Boke of Gode Cookery</A>
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.
Mordonna DuBois
House Warrior Haven
Barony of Atenveldt
Kingdom of Atenveldt
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