SC - Waffres ala Master Huen
Philip & Susan Troy
troy at asan.com
Fri Feb 5 18:24:06 PST 1999
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
============================================================================
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".
============================================================================
More information about the Sca-cooks
mailing list