SC - Ansteorran King's College
Stapleton, Jeanne
jstaplet at mail.law.du.edu
Tue Jun 22 10:04:49 PDT 1999
"Stapleton, Jeanne" wrote:
>
> But you are correct about it being French. I at least gave it the proper
> French name of Rrr-O-bear instead of ROB-ert.
>
> He did. i was there. I ate most of it. :-)
> (It was very good, my first experience with
> Sauce Bob.)
So was this the heretical caper-butter, La Varenne version of sauce Bob, or
the medieval syrupy caramelized onion, mustard-verjuice gravy version? I
note with interest that modern versions of the sauce, such as you'll find in
sources from Escoffier and Louis Diat to Julia Child, use a recipe much more
like the medieval one than La Varenne's. Not that I'd complain about the
heretical one if it was on a plate in front of me, mind you.
Adamantius
Ummm, caper-butter, ergo heretical. But lovely.
I also want to know why everyone else's Sauce Aliper
comes out but mine never does. *pout*
Berengaria
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