SC - The Color Blue

[Catherine Hartley]

>From: "Terri Millette" <wayspiff at ici.net>
>
>If I may be so bold as to add a potential eighth:
>8. The combination of blackberries and blanched almonds, as in that
>Cerulean Sauce for Summer, found in the Redon "The Medieval Kitchen".
>This would be a deep purplish blue. I've seen indigo-colored mawmenny
>made from ground boiled chicken meat, ground blanched alomonds, red
>wine, and various other ingredients, so apparently the almonds and the
>red juicy stuff produce this effect.
>
>And it's pretty tasty too, the lord who did it for the sauces classes
>at Pennsic, did a wonderful job, just make sure you use fresh
>berries, I guess the frozen ones have a color preservitive, and so it
>will remain purple instead of changing to blue like it's supposed to.
>
>Fiona


When I made this sauce, even with fresh berries, I could never get it to 
turn blue. I even used more berries than the book's adaptation called for.  
I made it about 4 different times to test, and served it at a feast...it 
never turned blue. It always tasted good though...

Caitin of Enniskillen

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