SC - Re: Creme fresche

[Michael F. Gunter]

> Good milord, what is this creme fresche that you speak of?  Would you share
> the recipe, please?
> 
> Thank you,
> Karla

I'm sure I misspelled it. Creme Freche? Master A? 

Anyway it is basically a soured thickend cream frequently used at teatime.
It is like a sour cream but richer and less sour.

There are many uses for it, it's main claim is to be spread with jam on
scones. The combination of sweet, rich and slightly sour is wonderful.

Some other uses are as topping with baked potatoes, sauce for sauteed
onions (similar to the chicken dish I mentioned), or anywhere a sour cream
would be used.

This is the recipe I use and it is easy and wonderful. In fact I'm loathe
to reveal it because people will not consider me a genius and a hard worker
when they realize how lazy I am.

Creme Freshe (or however you want to spell it)

Take equal parts of sour cream and heavy cream and place in a sealed non-metal
container. I use a flip-seal glass canister. Mix together. Seal and shake so 
everything is properly mixed and then leave at room temperature overnight on
the counter. The next morning mix some more and place in the fridge. Simple
and wonderful. 

Any thoughts on this being period? I would think something similar would be.
Also, is this also known as Clotted or Devonshire cream? Just wondering.

Yers,

Gunthar
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